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.
Ingredients:
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
Method:
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.
The confit
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.
Buen Provecho!
Have you made a galette? What do you prefer sweet or savory?
It sounds VERY delicious! I would not have thought of the combination. I want some frsh figs now though! 🙂
I have to say the recipe was worth waiting on. 🙂 Looks delicious!!
Diana, can I just come and eat at your house for a week? Hehe…
Wow. This might just be the best thing I’ve ever seen. I adore the combination of flavors, and I can’t wait to make it for myself. Thank you for this beautiful recipe.
Diana, your photos are stunning! I love them! And this recipe sounds divine. To be honest with you, I have never had a fresh fig before. 🙁 I now am on the hunt for some so I can try your gorgeous recipe! Wish me luck!
Thanks everyone. I have to say, I think next time I’ll make this with a brie cheese. I think that would make this perfect!
This looks fantastic. I love the flavor combination.
I have a huge bag of figs in my fridge, a neighbour gave them to me. I have made loads of chutney but never put it in a tart before, thanks for the inspiration, I wish I could send you some!!
Never made one!
Figs are tough to buy here too – I grew up with an overabundance of figs, and fig preserves (whole pigs in syrup) are among my favorite things to eat. This time of year you can usually buy them reasonably at the co-op, from California I think, but I didn’t this year. Apricot is the other fruit that’s like that – you can catch a preserving season when it’s priced kinda OK. My favorite ones are green. A savory context is a new concept though!
(Nevermind the freudian slip about whole pigs in syrup).
Sofya, they had the green figs at Trader Joes as well!! I’ll have to pick some up next time.
When I was growing up there were fig trees EVERYWHERE! It’s the climate for it.
mmmm
What an interesting combination of ingredients. I would have never thought to combine eggplant with the fig confit (which looks delicious), but I’m sure it worked beautifully. Very intriguing.
What a great combination of flavors – this is unique and sounds wonderful!
Diana, that looks incredible. I love sweet jammy figs but I haven’t tried to make them at home. This looks easy and fast to make. The added goat cheese and marjoram would make this a marvelous treat.
What an awesome combination of ingredients – just beautiful!
The orange juice in the fig confit is a nice touch.
I saw those figs at TJ’s the other day and got so excited!! These galettes sound amazing.
This looks amazing! Luckily, I’m surrounded by fig trees here in California’s Central Valley. Usually, I just eat them raw, but you’ve inspired me to get a bit more creative!
Wow! That looks amazing. I have never had anything like it.
This is absolutely beautiful, Diana! I wish I could have a slice!
Fig…Goat cheese…AND eggplant?? love that combo!!!
This was a great recipe. I almost felt guilty eating it because it was so tasty. Do you happen to have the nutritional count on this recipe?
I LOVE this recipe…it reminds me of something I had at a restaurant just a few weeks ago… and it would be perfect for my new link party. This link party is called ‘Required Ingredient Recipe Link Party’ and I’ll be holding it every Sunday, starting right now.
The idea is to focus on a single ingredient each week and I’m starting off with cheese because everyone loves cheese!
I’m planning to do a ton of promotion to get this link party off the ground, so any recipes you post should get lots of attention.
Regardless of if you link up or not, I’m pinning this recipe! Yum!
Hope to see you at the link party…