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Balsamic Fig Tomato Galette with Prosciutto

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Balsamic fig tomato galette with prosciutto is a rustic tart recipe, with an elegant and sophisticated touch to it.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Quiches and Pizzas

Balsamic fig tomato galette with prosciutto is a rustic tart recipe, with an elegant and sophisticated touch to it. Easy to make, it all comes down to the quality of the ingredients chosen. Bursting with fruity and juicy flavors, this summer tart has over the years become a classic I make over and over again.

Ingredients

Scale

For the crust:

  • 2 cups (240g) all-purpose flour
  • 1 pinch of salt
  • ¾ cup (180g) cold unsalted butter, diced
  • ¼ cup (60 ml) ice cold water
  • 1 egg, beaten (for brushing)

For the filling:

  • 2 medium heirloom tomatoes, sliced
  • Coarse salt and freshly ground pepper
  • 1 to 2 Tablespoons balsamic glaze
  • 1 garlic clove, minced
  • ⅓ cup (30g) parmesan cheese, grated
  • 8 ounces (225g) fresh mozzarella, sliced
  • 4 to 5 fresh figs, halved
  • 4–5 prosciutto slices
  • Arugula salad (optional)*

Instructions

  1. For the crust: in a medium bowl, combine flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
  2. In the meantime, place the tomato slices in a large plate covered with paper towel and sprinkle with coarse salt. Let sit for 5 minutes.
  3. Preheat the oven to 375°F (190°C) and line a large baking tray with parchment paper.
  4. On a lightly floured surface, roll out the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Fold and transfer the dough to the prepared baking sheet.
  5. For the filling, spread an even layer of grated parmesan onto the crust, leaving a 2-3 inch (about 5-7 cm) border all around. Display the tomato slices and half of the mozzarella slices, altering. Sprinkle the garlic over the tomatoes, season with freshly ground black pepper, and drizzle some balsamic vinegar.
  6. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges, and brush the edges with beaten egg.
  7. Bake for about 40 minutes, or until the crust is golden and the tomatoes cooked through.
  8. Remove from the oven and let cool for about 5 minutes. Add the fresh figs and some prosciutto on top, drizzle some more balsamic glaze if desired, and sprinkle with arugula for a touch of green (optional). Slice, and enjoy!

Notes

* You can also replace the arugula with some fresh basil leaves.

Recipe inspired by Half Baked Harvest.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/fancy-balsamic-tomato-galette-with-prosciutto-and-fresh-figs/