{"id":989536,"date":"2024-05-09T01:21:32","date_gmt":"2024-05-09T00:21:32","guid":{"rendered":"https:\/\/vinarte.ro\/galette-with-figs-and-roquefort\/"},"modified":"2024-07-30T21:11:51","modified_gmt":"2024-07-30T20:11:51","slug":"galette-with-figs-and-roquefort","status":"publish","type":"post","link":"https:\/\/vinarte.ro\/en\/galette-with-figs-and-roquefort\/","title":{"rendered":"Galette with figs and Roquefort"},"content":{"rendered":"<div class=\"vgblk-rw-wrapper limit-wrapper\">\n<p class=\"has-medium-font-size\"><strong>Ingredients<br\/><\/strong>150 grams Roquefort cheese (or other blue mold cheese)<br\/>8 fresh figs<br\/>black pepper<br\/>2 large red onions<br\/>100 grams butter<br\/>2 tablespoons balsamic vinegar<br\/>honey<\/p>\n\n<p class=\"has-medium-font-size\"><br\/><strong>For the dough<br\/><\/strong>215 grams white flour<br\/>130 grams wholemeal flour<br\/>2 teaspoons sugar<br\/>1 teaspoon salt<br\/>225 grams butter minimum 80% fat<br\/>60 ml buttermilk<br\/>60 ml very cold water<\/p>\n\n<p class=\"has-medium-font-size\"><br\/>To <strong>make<br\/><\/strong>For the dough, place the flour, salt, sugar and cold, cubed butter in a food processor and pulse a few times<br\/>until it has a grainy texture. Don&#8217;t mix too much. If you do this by hand,<br\/>crumble the butter into the flour with your fingertips, being careful not to melt it. Then add very cold water and<br\/>the buttermilk and mix a few more times. Turn the mixture out onto the work surface and gather<br\/>until a disk of dough forms. Don&#8217;t knead the dough and don&#8217;t process it any more than necessary!<br\/>Wrap in plastic wrap and refrigerate for at least one hour.<br\/>Cut the red onion julienne very thinly. Cook in butter over very low heat for about 20 minutes,<br\/>until caramelized. It&#8217;s essential to keep the heat low so you don&#8217;t burn it. Finally, add<br\/>the balsamic vinegar and keep it on the heat until it evaporates.<br\/>The dough is rolled out into a thin sheet, about 3-4 mm. Cut out 4 disks with a diameter of 20<br\/>cm. Place the discs in a large baking tray lined with baking paper and refrigerate for 30 minutes.<br\/>Then, in the centre of each one, distribute the caramelized onions (keeping a 3 cm border all around),<br\/>the crumbled Roquefort cheese and the sliced figs. Sprinkle with freshly ground black pepper.<br\/>Lift the edges of each disk and gently overlap, pressing with your fingers.<br\/>Bake the galettes in a preheated oven at 200\u00b0C for 30 minutes, until the foie gras is golden brown.<br\/>Drizzle with honey and serve warm or at room temperature.<\/p>\n<\/div><!-- .vgblk-rw-wrapper -->","protected":false},"excerpt":{"rendered":"<p>Ingredients150 grams Roquefort cheese (or other blue mold cheese)8 fresh figsblack pepper2 large red onions100 grams butter2 tablespoons balsamic vinegarhoney For the dough215 grams white flour130 grams wholemeal flour2 teaspoons sugar1 teaspoon salt225 grams butter minimum 80% fat60 ml buttermilk60 ml very cold water To makeFor the dough, place the flour, salt, sugar and cold,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[23],"tags":[],"class_list":["post-989536","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/posts\/989536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/comments?post=989536"}],"version-history":[{"count":2,"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/posts\/989536\/revisions"}],"predecessor-version":[{"id":989538,"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/posts\/989536\/revisions\/989538"}],"wp:attachment":[{"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/media?parent=989536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/categories?post=989536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vinarte.ro\/en\/wp-json\/wp\/v2\/tags?post=989536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}