Galette with figs and Roquefort

SOARE

Ingredients
150 grams Roquefort cheese (or other blue mold cheese)
8 fresh figs
black pepper
2 large red onions
100 grams butter
2 tablespoons balsamic vinegar
honey

For the dough
215 grams white flour
130 grams wholemeal flour
2 teaspoons sugar
1 teaspoon salt
225 grams butter minimum 80% fat
60 ml buttermilk
60 ml very cold water

To make
For the dough, place the flour, salt, sugar and cold, cubed butter in a food processor and pulse a few times
until it has a grainy texture. Don’t mix too much. If you do this by hand,
crumble the butter into the flour with your fingertips, being careful not to melt it. Then add very cold water and
the buttermilk and mix a few more times. Turn the mixture out onto the work surface and gather
until a disk of dough forms. Don’t knead the dough and don’t process it any more than necessary!
Wrap in plastic wrap and refrigerate for at least one hour.
Cut the red onion julienne very thinly. Cook in butter over very low heat for about 20 minutes,
until caramelized. It’s essential to keep the heat low so you don’t burn it. Finally, add
the balsamic vinegar and keep it on the heat until it evaporates.
The dough is rolled out into a thin sheet, about 3-4 mm. Cut out 4 disks with a diameter of 20
cm. Place the discs in a large baking tray lined with baking paper and refrigerate for 30 minutes.
Then, in the centre of each one, distribute the caramelized onions (keeping a 3 cm border all around),
the crumbled Roquefort cheese and the sliced figs. Sprinkle with freshly ground black pepper.
Lift the edges of each disk and gently overlap, pressing with your fingers.
Bake the galettes in a preheated oven at 200°C for 30 minutes, until the foie gras is golden brown.
Drizzle with honey and serve warm or at room temperature.

Sun

L e g e n d a r e d e l a p r i m a e d i ț i e

Vinarte has identified itself, since the first release of SOARE Cabernet Sauvignon in 1999, as the winery that laid the foundations of the superpremium category in Romania.
This (re)name permanently remains one of the most precious legacies of the work of the forefathers from Bolovanu (Sâmburești) and represents a huge responsibility towards the company’s history and the loyalty of extremely demanding consumers.

SOARE is a rare wine and will remain so: the area limited to the hill “unloaded” by the succession of millenary bad weather at Bolovanu (why do you think it is called that?), the stony and difficult to work, the old vineyard with low yields per hectare, the grape selection that imposes the intention to put under this name only the best, as well as the specific weather conditions, make that in some years these wines do not appear.

Without any exaggeration, the SOARE red wines are some of the longest-lived selections in the winery’s possession, a fact proven by the international wine critics who constantly give more than honorable scores to old vintages kept in the Vinarte wine cellar.

SOARE was and remains the proof that Romanian wines of excellence deserve to be part of a very rarefied global elite and, for this very reason, highly prized.