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Raclette in Puff Pastry with Fig Sauce




Source of Recipe


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Yield: 4
For the Cheese
100 g (3 1/2 oz) puff pastry dough
200 g (7 oz) raclette cheese, rind removed, cut into 4 wedges or rectangles
1 x egg, separated
Lamb’s lettuce (mâche)


For the Fig Sauce
1 x shallot, finely chopped
1 clove garlic, finely chopped
15 ml (1 tablespoon) butter
4 x Blue Ribbon Orchard Choice-type soft dried figs, finely diced
125 ml (1/2 cup) dry red wine
125 ml (1/2 cup) balsamic vinegar
15 ml (1 tablespoon) sugar

Directions:
For the Cheese
Line a baking sheet with parchment paper.
On a floured surface, roll the dough into a 25 x 38-cm (10 x 15-inch) rectangle. Arrange the cheese pieces along the edge of the shorter side. Cut the dough between the pieces, leaving a 1-cm (1/2-inch) border around each. Brush the border with egg white. Cut the remaining dough into 4 squares and use to cover the cheese pieces. Trim any excess dough, leaving a 2-cm (1-inch) edge. Fold 1 cm (1/2 inch) of the edge back toward the cheese. Using the tines of a fork, press the edge around each piece to seal. Make a pea-sized hole in the dough above each piece of cheese. Transfer to the parchment lined baking sheet. Beat the egg yolk with the remaining white and brush the dough with the mixture. Freeze for 20 minutes or refrigerate for 45 minutes.
With the rack in the middle position, preheat the oven to 200ºC (400ºF).
Bake until golden brown, about 20 minutes.
Serve with lamb's lettuce and the fig sauce.


For the Fig Sauce
In a saucepan over medium heat, soften the shallot and garlic in the butter for about 2 minutes. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer until slightly syrupy, about 15 minutes. Let cool.