Glitzy Fig Galette and Moscow Mule

We have to admit, we look forward to the Academy Awards every year. Whether we’re rooting for our favorite film, or marveling in the array of designer gowns, we enjoy the spectacle of watching the red carpet on TV with a cocktail in hand. To celebrate the annual event, we invited a few girlfriends over. For a signature drink, we poured the1940s classic, Moscow Mule. To pair with this biting, citrusy drink, we arranged a tray of assorted cheeses, crackers and a savory fig galette. A galette is like a tart or pizza, but much more elegant and appropriate for this glitzy occasion.

Fig, Caramelized Onion and Goat Cheese Galette

Crust: (recipe from Saveur)
1 1/4 c all purpose flour
1/2 t salt
1/2 t sugar
8 T cold butter, cut into small pieces
4-6 T ice water

Fig and Caramelized Onion Filling:
2 yellow onions, thinly sliced
1 T butter
1 T EVOO
1 T sugar
1/2 c red wine
1 c dried figs, sliced thinly
salt and pepper throughout

Cheese Base:
6 oz softened goat cheese
1 t lemon zest
1 T fresh rosemary
salt and pepper throughout

1 egg, lightly beaten, for eggwash
Preheat oven to 400 degrees Fahrenheit.

For crust: Whisk together the flour, salt and sugar in a medium bowl. Add the butter and with your hands, incorporate it into the flour until the mixture resembles coarse crumbs. Next, drizzle 4 T of water over the flour mixture; stir with a wooden spoon until clumps start to form. If the dough looks dry, slowly add more water, 1 T at a time, as neeeded. Gather the dough, form it into a disc, wrap it in plastic wrap and refrigerate for an hour.

For Fig and Caramelized Onion Filling: In a sautee pan over low heat, add the onions to the butter and oil. Toss with tongs from time to time. After about 20 minutes, stir in a pinch of salt and sugar. After 10 minutes, add the red wine and figs and turn up the heat to medium until the liquid is evaporated and the onions are soft, and amber brown. Season with salt and pepper ,if needed. Set aside and cool.

For Cheese base: In a mixing bowl, stir together the goat cheese, lemon zest, rosemary, salt and pepper. Set aside.

On a lightly floured surface roll out the dough into a large circle. Transfer to a greased baking sheet. Spread the cheese mixture in the middle of the dough, leaving a 2-inch border on the ends. Drain the fig and caramelized onion mixture if any liquid remains, and spread on top of the cheese. Fold the edges up over the filling. Brush the entire surface of the crust with the egg-wash, and bake for 25-30 minutes until golden brown. Serve warm or cooled. Serves 6-8 appetizer portioned slices.

Moscow Mule
1/2 oz lime juice
2 oz vodka
4 oz ginger beer

In a glass, squeeze the lime juice, add 3-4 ice cubes, pour in the vodka, and top with ginger beer.

Cheers to the winners!