- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: medium
- 8-12 raw langoustines
- 1 x 500 g pack puff pastry
- 8-10 figs, depending on size (ideally mission fig variety)
- pinches sugar, if needed to sweeten figs
- wild rocket
- balsamic vinegar, for dressing the rocket
- olive oil, for dressing the rocket and for frying
- 2 tbsp crème fraîche
- 1/2 tsp caviar
1. Roll out the puff pastry until it is ¼ cm thick. Using a sharp knife, cut out a disc the size of a coffee saucer (about 10cm diameter). Prick it all over with a fork to prevent it rising in the oven. Place on baking tray and leave to rest in the fridge for 10 minutes or so. You can use the remaining pieces of puff pastry for another recipe. Preheat the oven to 175C/gas 5.
2. Transfer the tray to the oven and bake for 25-30 minutes. Once puffed up and golden-brown, let the pastry base cool on a wire rack and set aside.
3. Put the langoustine into the freezer to kill them painlessly; then place them into a large pan, cover, bring to the boil and blanch for 1 minute. Tip the langoustine into a colander to drain. Pull the shells off and leave the heads to the side (to use for garnish later).
4. Scrape the inside of the figs out and tip into a bowl. Depending on the fig, you might need a little sugar to sweeten. Spread the fig over the cooked pastry.
5. Tip the rocket into a bowl and dress with balsamic vinegar and olive oil, to taste. Scatter this over the galette.
6. Heat a dash of olive oil in a pan and add the langoustine tails. Arrange each in the shape of clock around the pan and only turn over once youre back at the beginning.
7. Once cooked, transfer to a large plate lined with kitchen paper to drain. Place the langoustine on top of the rocket.
8. Spoon a dollop of the crème fraîche and a dot of caviar on top of the galette. Arrange the langoustine heads on the plate as garnish and serve.
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