Prosciutto di Parma and Figs: a classic pairing re-imagined here as a gorgeous galette – the perfect autumn appetizer or dessert.
Legends from Europe invited me to participate in their Market Basket challenge wherein participants were tasked with creating a recipe using one of 5 Protected Designation of Origin ingredients. I was thrilled to be assigned the deliciously sweet and salty Prosciutto di Parma and could not wait to create a recipe featuring this authentic, European cured meat.
I carefully chose every ingredient to complement the delicate, nutty flavor of the Prosciutto di Parma. Starting from the bottom and working our way up, we have:
- Butter pastry crust
- Almond frangipane – a thin layer of sweet, almond custard
- Sliced fig & Prosciutto di Parma
- Whipped goat cheese cream
- Balsamic honey drizzle + sprinkle of thyme
The resulting galette is buttery, and both sweet and savory, bursting with the earthy flavors of fresh figs and Prosciutto di Parma with a hint of almond. Whipped goat cheese and balsamic honey provide a wonderfully sharp contrast to the deep, rich flavors of the prosciutto and figs.
The list of components makes this recipe appear quite daunting, but I assure you that it is quite simple to prepare. If you’re short on time, store-bought pie crust can easily be substituted for homemade. While I think the whipped cream adds a wonderful textural contrast to the flaky, crumbly crust and fig & prosciutto filling, you can still enjoy the same flavor by simply scattering small bits of goat cheese atop the tart.
- 1¼ cups flour
- ½ tsp salt
- ¾ tsp sugar
- 8 TB (1 stick) butter, cut into small cubes, very cold or frozen
- 3-4 TB ice water
- Scant ½ cup ground almonds
- ½ TB flour
- 3 TB butter, softened
- 1 tsp sugar
- 1 egg
- 4 oz goat cheese
- 2 TB milk
- ½ cup heavy cream
- 2 TB honey
- ¾ tsp balsamic vinegar
- 4 oz Prosciutto di Parma, cut into slivers
- 7 large fresh figs, sliced
- Fresh thyme
- Combine flour, salt, and sugar in a bowl. Using a fork, cut in butter until the mixture is somewhat coarse and lumpy.
- Gradually, add just enough ice cold water to form a dough. Knead and form into a disk. Chill the dough for 1 hour in the refrigerator.
- Stir together the eggs and butter until combined. Add ground almonds, sugar and flour to the egg and butter and mix until you have a smooth, runny paste.
- Combine honey and balsamic vinegar in a small bowl.
- Rapidly stir goat cheese and milk until combined.
- In a separate bowl, whip the heavy cream until light and airy.
- Carefully fold in goat cheese mixture to the whipped cream. Set aside in the refrigerator.
- Preheat oven to 400 degrees and remove dough from the refrigerator. Roll out to approximately ¼ inch of thickness on baking sheet.
- Starting from the center and moving outwards, spread the almond frangipane mixture over the dough.
- Arrange the figs over the dough and fold the edge in to form your galette.
- Bake until crust is golden and figs appear juicy, about 40 minutes.
- While galette is piping hot from the oven, arrange slivers of Prosciutto di Parma amongst the figs. The heat from the fruit and crust will warm and render some of the fat from the prosciutto while flavoring the entire galette.
- Top your galette with a generous portion of whipped goat cheese. Sprinkle with fresh thyme and finish with a heavy-handed drizzle of balsamic honey.