I was literally jumping up and down when I saw, right before me, a pound of fresh figs being sold at Trader Joes for $3.29.
You see, figs are not easy to come by in Iowa. Our freezing winter’s mean the trees would need to be brought indoors or into a greenhouse before the first frost.
The figs I have seen sold locally cost $1 per fig.
Can you understand the excitement now?
They are not organic or local, but to see a pound of fresh black figs in Iowa… I had to have them.
Figs are naturally sweet and tender. I enjoy eating them raw, however, they also lend themselves well to jams (confit) or chutney.
Either sweet or savory.
After finding gorgeous deep purple eggplants at the farmers market, I decided to combine the figs and eggplant to make a delectable appetizer.
The joy of summer’s bounty.
Summer, I’m so glad you’re here.
Eggplant and Fig Confit Galette topped with Chèvre Cheese
A savory fig confit serves as the base to this galette. Figs simmered with caramelized onions and slightly sweetened with real maple syrup.
Eggplant and figs are layered and topped with chevre cheese and freshly picked marjoram.
A sweet yet savory appetizer perfectly tender, perfectly summer.
For the confit
- 1 medium onion, thinly sliced
- 2tbls extra virgin olive oil
- 1/2 cup freshly squeezed orange juice
- 2tbls real maple syrup
- 6 figs, quartered
- 1tbls balsamic vinegar
- dash of salt
For the galette
- 1 recipe pate brisee, pie crust
- 1 medium sized eggplant, sliced thinly
- 4 figs, sliced thinly
- chevre cheese to sprinkle on top
- fresh marjoram to sprinkle on top
1. Slice the eggplant thinly, layer on a plate and sprinkle each piece with salt. Allow to rest for 30 minutes to draw water out of the fruit.
2. In a cast iron skillet or pan heat 2 tbls olive oil and saute the onion until they begin to caramelize and turn brown.
Add 1/2 cup of freshly squeezed orange juice and 2 tbls real maple syrup. Saute for an additional 3-4 minutes as the juices begin to evaporate and the sauce begins to thicken.
Add the quartered figs, 1 tbls balsamic vinegar and a dash of salt. Mix thoroughly for an additional 6-8 minutes or until the figs have broken down and the mixture has thickened.
Turn off the heat and set the mixture aside. The mixture will thicken to a jam like consistency as it cools.
3. Now that the eggplant has released much of it’s water content, pat each piece dry.
4. On a floured surface (baking stone) roll out your pate brisse to an 1/8″. Spread the fig confit on the bottom of the crust and layer with eggplant followed by freshly cut figs. Sprinkle with chevre cheese and fresh marjoram.
5. Wrap the galette, brush the crust with egg whites and finish by sprinkling a few more marjoram leaves on top.
6. Bake at 375F for 40-45 minutes or until the crust has turned a golden brown.
Have you made a galette? What do you prefer sweet or savory?