Fig and Brie Galette

Ingrédients

• 1 1/2 cups (194 grams) whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, cubed and cold
• 1/4 cup (60 ml) cold water
• 6 ounces (175 grams) brie, sliced
• 1 pound (453 grams) fresh figs, quartered
• 1 egg (beaten)

Préparation

1. 1

   Add the flour, salt and butter to a food processor. Pulse until it looks like crumbs. With the food processor running slowly pour in the cold water just until the dough comes together in a ball, you may not use all the water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. 2

   Preheat oven to 375°F190°C.

3. 3

   Cover a large baking sheet with parchment paper.

4. 4

   After 30 minutes turn the dough out onto a floured work surface and roll out to 12-inches/31cm round

5. 5

   Transfer the dough to the baking sheet by rolling the dough over the rolling pin.

6. 6

   Arrange the brie slices on the dough leaving a 2 1/2 inch/6 cm border. Arrange the fig slices on top of the brie.

7. 7

   Fold in the edges of the dough and pinch. Brush the dough eges with egg the beaten egg.

8. 8

   Bake for 50 minutes until browned and the figs start bubble and cheese melts.