Fig & Mushroom Galette

Fig & Mushroom Galette with a Balsamic & Fig Jam

This Fig & Mushroom Galette (or tart) is made with a wholemeal spelt flour pastry, topped with caramelised onions and mushrooms in a fig and balsamic reduction. Walnuts are crumbled over at the end of cooking for some bite and it’s served with cream cheese and a simple fig chutney. The caramelised onions and mushrooms, along with the fig chutney in this recipe, are both made with the Single Variety Black Bursa Fig Jam.

Shop bought or homemade pastry?

You can make your own spelt pastry for a wholemeal crust which adds texture and an earthiness to the flavours. It’s a simple recipe to make, and you don’t need to rest this pastry either. Just ensure your butter is cold fresh from the fridge, use ice cold water, and you work fairly fast so the butter doesn’t start to warm. Or you can buy pre-made pastry to speed up the process.

Serve this Fig & Mushroom Galette at your next dinner party!

You can serve the Fig & Mushroom Galette along side some pan-fried greens or a simple side salad for a dinner or lunch idea. It would make a delicious addition to any picnic or dinner party!

Print Recipe

Fig & Mushroom Galette

A wholemeal spelt pastry galette topped with caramelised onions and mushrooms in a fig and balsamic reduction. Serve with crumbled walnuts and a simple fig chutney.

Course: Dinner, Lunch

Cuisine: British, French

Keyword: Autumn recipe, Fig Galette, Savoury Tart

Servings: 4 people

Ingredients

• 1 tsp butter
• 350g chestnut mushrooms – thinly sliced
• 3 tbsp balsamic vinegar
• 3 tbsp Fig Jam
• 2 sprigs of fresh thyme
• 1 tsp sea salt
• 2 fresh figs – cut into 8 small wedges
• 2 tbsp cream cheese

Pastry Ingredients

• 100g butter – chopped into small cubes
• 200g wholemeal spelt flour
• pinch of sea salt
• 8-9 tbsp ice cold water
• flour for dusting

Instructions

•  Pre-heat the oven to 160°C. Heat the butter in a frying pan then sweat the onions and salt over a medium heat with the lid on for 10 minutes until soft. 
• Add the sliced mushrooms, 1 tablespoon of balsamic vinegar and 1 tablespoon of Fig Jam, freshly ground pepper, and sprig of thyme – reserving a few leaves for garnishing. Cover with the lid and let this sweat for a further 10 minutes.  Once everything is soft, taste to check for seasoning. Leave to cool while you make the pastry.
• In a food processor, pulse the flour, salt and butter a few times until the flour resembles breadcrumbs. Be careful not to overwork the dough. A few tablespoons at a time, add the ice cold water and pulse until have a soft dough, adding enough water to bring the pastry together into a soft dough.
• Gather the mixture together into a small ball with your hands. On a large sheet of baking paper, lightly dust with flour then roll the dough into a rough 30cm circle. Spoon the caramelised onions and mushrooms on top of the pastry, leaving a 3cm edge. Carefully fold in the edges to create a crust – it might tear a little but that’s okay, it’ll add to the homemadiness!
• Place on a baking tray in the centre of the preheated oven and cook for 35 minutes. Check the pastry is cooked on the base – if it feels soft, cook for another 10 minutes. Crumble over the walnuts, scatter the fresh thyme leaves, arrange the sliced figs on top and cook for a further 10 minutes. 
•  Make the chutney by heating 2 tablespoons of fig jam and 2 tablespoons of balsamic vinegar over a medium heat for a few minutes until warm and simmering. When your galette is cooked, dollop the cream cheese over the top then slice and serve with some of the fig & balsamic chutney.

MORE RECIPE IDEAS

You can find more tasty food ideas on my blog Cook Shoot and Share. For a sweet treat check out this Ginger, Chocolate & Apple Traybake. You can also take a look at my Instagram too where you can keep up to date with recipes I make. Find the recipe over on the Single Variety blog here.