Eggplant and Fig Confit Galette Topped with Chèvre Cheese

1. Slice the eggplant thinly, layer slices on a plate and sprinkle each piece with salt. Allow to rest for 30 minutes to draw water out of the fruit.

2. Make your fig confit: In a cast iron skillet or pan heat 2 Tablespoons of olive oil and saute the onion over medium heat until it begins to caramelize and turn brown.

Add 1/2 cup of freshly squeezed orange juice and 2 Tablespoons real maple syrup. Saute for an additional 3-4 minutes as the juices begin to evaporate and the sauce begins to thicken.

Add the quartered figs, 1 Tablespoon balsamic vinegar and a dash of salt. Mix thoroughly for an additional 6-8 minutes or until the figs have broken down and the mixture has thickened.

Turn off the heat and set the mixture aside. The mixture will thicken to a jam like consistency as it cools.

3. Now that the eggplant has released much of its water content, pat each piece dry.

4. On a floured surface (baking stone) roll out your pate brisse/pie dough to an 1/8″. Spread the fig confit on the bottom of the crust and layer with eggplant followed by freshly cut figs. Sprinkle with chevre cheese and fresh marjoram.

5. Wrap the galette, folding the edges of the pie dough in towards the center (see photo) and brush the crust with egg whites and finish by sprinkling a few more marjoram leaves on top.

6. Bake at 375F for 40-45 minutes or until the crust has turned a golden brown.

Buen Provecho!