Bacon Fig Galette

Ingredients

For the pastry

1 1/2 cup all-purpose flour

1 1/2 stick butter

2 tbsp sugar

1 tbsp cornmeal

1/2 tsp salt

7 tbsp ice water

For the filling

1 pound Indiana Kitchen bacon

9 1/4 oz figs sliced into discs

6 tbsp goat cheese

1/2 cup granulated sugar

Instructions

1. Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.

2. When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,

3. In a pan, fry the bacon until crispy. Chop into slices about two inches long.

4. Sprinkle top of the dough with the sugar.

5. On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.

6. Arrange the bacon on top of the goat cheese.

7. In a circular formation, start placing the fig discs on top, overlapping if needed.

8. Fold the edges over the filling, leaving the center open.

9. In the center, sprinkle the remaining goat cheese.

10. Bake at 375 degrees F for 45-50 minutes.