Ingredients
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7 oz creamy goat cheese
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3.5 oz cream cheese
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1 tsp McEvoy Ranch Orange Blossom Honey
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Zest of ½ lemon
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Salt and black pepper, to taste
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⅓ cup McEvoy Ranch Fig Bruschetta
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1 sheet puff pastry, thawed if frozen
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1 egg, for egg wash
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4–5 fresh ripe figs, thinly sliced, divided
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2 tbsp roasted pistachios, chopped
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1 tsp McEvoy Ranch Orange Blossom Honey
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A drizzle of McEvoy Ranch Organic Extra Virgin Olive Oil
Filling
Galette
Toppings
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, whip together the goat cheese, cream cheese, honey, lemon zest, salt, and pepper until fluffy and smooth. Fold in the McEvoy Ranch Fig Bruschetta just until swirled through; do not overmix.
Roll the puff pastry into a rough 10 to 12 inch circle directly on the lined tray. Spread the filling over the center, leaving a 2-inch border all around, then arrange half the fig slices over the filling.
Fold the border up and over the filling, pleating loosely as you go and leaving the center open. Brush the folded pastry with egg wash.
Bake for 22 to 25 minutes, until the pastry is deeply golden and the filling is set.
Cool on the tray for 5 to 10 minutes before topping.
Arrange the remaining fig slices over the top, scatter with pistachios, and drizzle with McEvoy Ranch Orange Blossom Honey and McEvoy Ranch Organic Extra Virgin Olive Oil. Scatter fresh thyme over the top, if using.
Best served warm or at room temperature, the day it's assembled.
