Fig And Walnut Brie Galette Recipes

FIG AND WALNUT BRIE GALETTE

Steps:

• Preheat oven to 400 degrees.
• In a medium skillet, melt butter over medium heat.
• Add figs and walnuts and cook for 1 minute.
• Add port and nutmeg and cook for 2 minutes stirring occasionally.
• Add sugar, cook for 1 minute.
• Remove from heat and cool slightly.
• Add 2 tbs beaten egg and combine well.
• On a floured parchment paper, lay pie crust flat.
• Cut the brie in half horizontally.
• Place the bottom layer of brie in the center of the pie crust and top with half of the fig mixture.
• Replace top of brie and layer on the remaining fig mixture.
• Pull up crust over the sides of brie, leaving the filling exposed.
• Brush crust with remaining egg.
• Bake for 15-18 minutes until crust is golden.
• Cool 10 minutes and slice in wedges to serve.

FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON

Steps:

• In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
• In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
• Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
• Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.