Boursin, Fig and Jambon Galette

Boursin, Fig and Jambon Galette with homemade garlic and herb pastry. 

The summer is glorious; friends, family, BBQ’s, picnics, it’s all go! But with all this crazy going on I sometimes like to take a little indulgent moment just for me. 

And thanks to my friends at Boursin I’m going to bring a little effortless French indulgence to my lunch so I’m using the very best summer ingredients and Boursin Garlic and Herb to make a stunning galette.

Make summer délicieux with Boursin.

For the pastry:

• 300g plain flour
• 100g butter – at room temperature
• 50g Boursin Garlic and Herb
• 1 egg yolk
• Salt and pepper to taste
• a little cold water to mix

For the topping:

• 1 x 100g Boursin Garlic and Herb
• 4 figs – quartered
• 80g thinly sliced French ham
• Honey
• Olive oil
• Fresh thyme
• Pistachios – crushed
• 1 x egg (beaten) for egg wash

Make the pastry by placing the flour, and butter into a bowl and rub it together using your finger tips until it resembles breadcrumbs. Add the Boursin and mix well in, then add the egg yolk and a splash of water and using your hand, shaped like a claw, start to move it around the bowl and bring it together into a dough. 

You may need a little more water.

Once the dough forms, flatten it out and wrap it in clingfilm and refrigerate for at least 30 mins.

Pre-heat the oven to 170C / 338F

Line a large baking sheet with parchment.

After 30 minutes, roll out the pastry onto a floured surface into a rough oval shape (I like the rustic look so don’t make it too perfect) and then transfer the pastry to the lined baking sheet.

Spread the 150G Bourson Garlic and Herb into the centre of the pastry leaving a 2 inch border around the edges. Lay folds of the ham on top and then lay over the figs.  Again I like a random pattern.  Drizzle the top with a little honey and olive oil, then season with fresh thyme and a little salt and pepper.

Fold the edges of the galette over to create a boarder, then brush the edges with egg wash and sprinkle with the chopped pistachios.

Bake for 25 mins or until the pastry is golden.

For more galette recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!