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Prosciutto and onion galettes with arugula on a picnic blanket.
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Picnic Savory Galettes

Prosciutto savory galettes made with camembert cheese, shallots, fig preserves and topped with baby arugula in a homemade flaky pie dough.
Course Appetizer, Breakfast, brunch, dinner, lunch, Snack
Cuisine American, French
Servings 8 galettes
Author Jenn

Ingredients

Galettes

  • 1 Homemade Pie Crust
  • 1 camembert cheese
  • 1 jar Bonne Maman Fig Preserves
  • 4 caramelized shallots
  • 2 ounces Prosciutto
  • baby arugula
  • sesame seeds

Egg Wash

  • 1 large egg and 1 teaspoon of water beaten together with a fork

Instructions

  • Preheat oven to 400 F (205 C) and line two large rimmed baking sheets with a silicone mat or parchment paper.
  • Make homemade pie crust, wrap in plastic wrap and place in fridge for 30 minutes.
  • **during this time make your filling and toppings, then set aside**
  • Remove dough from the fridge, weigh and cut into 8 even parts using a sharp knife or bench scraper. Form each section into a ball (do not knead dough).
  • On a lightly floured surface, roll out one ball into a 6 to7-inch circle.
  • Cover center of dough with 2 tablespoons of Bonne Maman Fig Preserves then place two slices of Camembert cheese side by side on top of the preserves.
  • Leave a one-inch border of crust.
  • Arrange 2-3 strips of prosciutto across the cheese. Then, place a few strips of shallots and arugula over the filling.
  • Fold over the edges of the dough into the center, adding pleats with each turn. Seal the pleats, by adding a little cold water with your fingertip in the creases.
  • Brush outer crust with a nice coating of egg wash.
  • Sprinkle sesame seeds onto the coated crust.
  • Repeat with remaining ingredients.
  • Bake 4 galettes at a time on a rimmed baking sheet lined with parchment paper.
  • Bake for 20 min, or until golden brown.
  • Place pan on a wire rack to cool for 5 min.
  • Top with fresh arugula, and a smear of Bonne Maman Fig Preserves before serving.