Fig galettes with jamón and pepperberry mayonnaise

INGREDIENTS

12 small figs, halved

olive oil, for drizzling

12 thin slices jamón ibérico, halved crossways

flat-leaf parsley leaves, for garnish

SHORTCRUST PASTRY

300g plain flour

120g cold unsalted butter, cubed

pinch salt

2 egg yolks

PEPPERBERRY MAYONNAISE

1 egg

1 egg yolk

2 teaspoons dijon mustard

300ml vegetable oil

2 tablespoons lemon juice

1 tablespoon ground pepperberry, (see note)

sea salt

METHOD

To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the yolks and 80 ml cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, to make the mayonnaise, whisk the egg, egg yolk and mustard together in a large bowl. While whisking, add the oil in a thin continuous stream until it is all added and the mayonnaise is thick. Whisk in the lemon juice, pepperberry and season with salt. Cover closely with plastic wrap and refrigerate until required.

Preheat the oven to 190°C. Line 2 baking trays with baking paper. Roll out the pastry to 5 mm thick and, using a 10 cm round cutter, cut out 24 circles. Place a fig half, cut-side up, on each circle. Bring the pastry up around the fig to encase and pleat the edges to secure. Place on the trays and drizzle with the oil. Bake for 15–20 minutes or until golden.

To serve, top each galette with a slice of jamón, a dollop of mayonnaise and garnish with the parsley leaves.

NOTE

Ground pepperberry is available from specialty Indigenous food suppliers. The mayonnaise makes 1½ cups and will keep refrigerated for 2–3 days

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