So, try this recipe for fig and brie galettes. I think of them as sort of a modern, exotic alternative to traditional tea sandwiches.
Fig & Brie Galette
- 10 ounces puff pastry dough
- 1 egg, lightly beaten
- 8 ounces brie cheese, sliced into 12 wedges
- 6 tablespoons Dried Fig and Orange Spread
- 3 tablespoons chopped walnuts
- Orange zest + fresh thyme, for garnish
Preheat oven to 400 degrees F.
Unfold one sheet of dough on a lightly floured surface; cut at the seams to create three rectangles. Transfer to a lightly greased baking sheet and brush with the egg. Using a sharp knife, score around each of dough rectangles, about 1/4 inch from the edges. Do not cut through.
On each of the dough rectangles, spread 2 tablespoons of Dried Fig and Orange Spread, keeping within the border. Arrange the cheese wedges on top of the Dried Fig and Orange Spread.
Bake the galette 25 minutes or until the pastry is golden brown.
Sprinkle each galette with chopped walnuts, orange zest, and thyme leaves and serve.
Recipe & photo credit: Leigh Olson