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maltatoday, WEDNESDAY, 15 JULY 2015 14 Food Delectable local figs on Gourmet Today TV Whilst figs are synonymous with Maltese summers, their season is short. The large early figs, known as bajtar appear at the end of July, true figs, known as tin come into season in August and are smaller yet sweeter, while the late figs, tin imhawwar, appear in September. Make the most of the fig season with some of these great recipes from Gourmet Toady TV. Try Sean Gravina's giant fig and goat cheese vol-au-vent, which can make an impressive starter or even a light meal and Pippa Mattei's fig galette. Catch the season finale of Gourmet Today TV on TVM this Friday at 18:40. Ingredients • 1 tbsp plain flour • 375g all butter puff pastry • Salt and pepper • 5 fresh figs • 50g Parma ham • 75g butter • 75g caster sugar • 20g goats cheese, crumbled • Few walnuts, toasted • 1 tbsp micro leaf salad • 1 tbsp olive oil • 1 tbsp balsamic Method 1. Preheat oven to 190°C. 2. Roll out the pastry on a lightly floured surface to the thickness of a large coin. 3. Cut into large circles the size of a breakfast bowl. 4. Using a smaller shape cut a circle into the pastry, taking care not to cut all the way through the pastry. 5. Season with coarse salt and freshly ground black pepper.10 6. Place on a baking sheet and chill in the fridge for 20 mins. 7. Bake for 10 mins until the pastry has risen. 8. When the pastry is ready, remove the circle from the top taking care not the break it. 9. Remove any remaining pastry from the inside and prepare to fill the vol-au-vent. 10. Melt the butter in a heavy based frying pan then add the sugar. 11. Do not over stir just leave to melt over a medium/low heat until the sugar dissolves until it looks like a light caramel. Allow to cool. 12. Place the fresh figs on the sides of the vol-au-vent. 13. Add the slices of Parma ham and crumbled goat cheese. 14. Spoon a few tablespoons of cooled caramel mixture and bake in the oven for 5 – 10 mins until the goat cheese starts to melt. 15. Sprinkle with toasted walnuts and micro herbs. 16. Drizzle with olive oil, balsamic vinegar and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 July, 2015. Serves 6-8 Ingredients Pastry • 175g plain flour • 1 tbsp sugar • ½ tsp salt • 60g cold unsalted butter, cut into 2cm pieces • 3 tbsp lard, cut into 2cm pieces • 3 tbsp very cold water Filling • 625g ripe fresh figs, left unpeeled, stemmed and quartered lengthwise • 75g dark brown firmly packed sugar • 1 ½ tsp finely grated lemon zest • 1 tsp vanilla extract (essence) • 2 tbsp fresh cream • 30g flaked almonds Method 1. To make the dough in a processor combine the flour, sugar, and salt in the bowl. Pulse to blend. 2. Add the pieces of butter and lard and pulse until reduced to small pieces. 3. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass. 4. To make the dough by hand, combine the flour, sugar, and salt in a bowl. Add the pieces of butter and lard and toss to coat with the flour. Using two knives cut the pieces of fat into the flour mixture till they are no larger than small peas. Dribble the water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a rough mass. 5. Remove the dough to a work surface and shape into a round 13cm disk. 6. Wrap in plastic and refrigerate until well chilled, at least 2 hours. 7. When ready to make galette, take dough out of fridge. 8. Preheat oven to 200°C and line a rimmed baking sheet with parchment (baking) paper. 9. Lightly dust a work surface and a rolling pin with some flour. 10. Roll out the chilled pastry dough into a round slightly larger then 33cm and about 3mm thick. 11. Lift and turn the dough several times as you roll to prevent sticking and dust the surface and rolling pin with additional flour if needed. 12. Trim off any ragged edges to make an even 33cm round. Cover with cling film and set aside. 13. In a large bowl, gently toss together the figs, brown sugar, zest and vanilla until all the ingredients are evenly distributed. 14. Uncover the dough and transfer it to the baking sheet. The edges of the dough round will hang over the pan edges. Arrange the figs in a pile in the centre of the dough, leaving a 5cm border uncovered. 15. With cool hands and working quickly, fold the dough up and over the filling, pleating loosely all around the circle and leaving the galette open in the centre. 16. Brush the pleated dough with the cream. 17. Sprinkle the almonds on top of the dough and press on them lightly to help them stick. 18. Bake until the crust is golden and the figs are tender when pierced with the tip of a knife, about 40 mins. 19. Let cool on a rack. Serve warm or at room temperature. Get more of Pippa Mattei's recipes in her books 25 Years In The Maltese Kitchen, Pippa's Festa and Fil-Kcina Ma' Pippa. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 July, 2015. Giant fig and goat cheese vol-au-vent Fig galette