This charming rustic tart combines fresh figs baked on top of a buttery, crisp crust and served with Monterey Jack cheese. Disclosure: Along with my sponsorship to the TD Beach 2 Beacon, Cabot Creamery is providing me with a $25 gift box to giveaway on my blog. I was not financially compensated for my time. Opinions are my own.
All food fits! It’s my personal belief that including a wide range of real foods, varied daily, is the best way to meet nutritional needs. Of course we should include more nutrient rich foods such as: lean protein sources, fruits, vegetables, whole grains, nuts, seeds, and low fat dairy. But an occasional treat like thisis a -ok. As a matter of fact, food choices should honor both your health and your taste buds. Perfect eating doesn’t exist and feeling satisfied is a worthy goal. That said, I’m not ashamed to share my fig galette. It’s simple to make; I used a boxed pie crust mix , fresh figs and topped it with Monterey Jack Cheese. My fig galette, eaten for breakfast on a Sunday morning, instead of a bowl of oatmeal topped with Greek yogurt, isn’t going to make me gain weight. It’s what we do consistently that matters.
I enjoy working with brands having similar values, like the dairy farm families of Cabot. They know that wellness isn’t just about what we consume. It includes how we move, how we interact, support and share with one another. Read about Cabot’s goal -to help people in their community live healthier, smarter lives. Please enter below to win a $25 Cabot Cheese Gift Box!
Fresh Fig Galette
(makes 2 free form tarts, each serving 10)
Cut the recipe in half for a single rustic tart.
- 1- 15 oz. box King Arthur Flour classic pie crust mix
- 2 pound fresh Brown Turkey figs, halved or quartered
- 4 teaspoons lemon juice
- 2 Tablespoon sugar
- 4 oz. grated Cabot Monterey Jack cheese
1. Prepare pie crust according to directions on box. Divide dough into 2 separate pieces, equal in size. Refrigerate 30 minutes before rolling out.
2. Place figs in a shallow bowl and sprinkle with lemon juice and sugar. Gently toss to combine.
3. Preheat oven to 400 degrees F.
4. Place each ball of refrigerated dough on platic wrap and roll into a 12 inch free form circle.
5. Spoon figs onto each circle of dough leaving a 2-inch border. Fold edges of dough over filling to partially cover.
6. Bake at 400 degrees for 35 minutes or until fruit juices bubble and crust is brown. Remove from oven. Allow to cool 5 to 10 minutes. Top with cheese. Cut each tart into 10 wedges and serve immediately.
Contest ends August 24, 12 p.m. Must be U.S. resident and at least 18 year old to enter.