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1.
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Slice the eggplant thinly, layer slices on a plate and sprinkle each piece with salt.
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Allow to rest for 30 minutes to draw water out of the fruit.
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2.
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Make your fig confit: In a cast iron skillet or pan heat 2 Tablespoons of olive oil and saute the onion over medium heat until it begins to caramelize and turn brown.
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Add 1/2 cup of freshly squeezed orange juice and 2 Tablespoons real maple syrup.
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Saute for an additional 3-4 minutes as the juices begin to evaporate and the sauce begins to thicken.
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Add the quartered figs, 1 Tablespoon balsamic vinegar and a dash of salt.
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Mix thoroughly for an additional 6-8 minutes or until the figs have broken down and the mixture has thickened.
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Turn off the heat and set the mixture aside.
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The mixture will thicken to a jam like consistency as it cools.
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3.
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Now that the eggplant has released much of its water content, pat each piece dry.
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4.
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On a floured surface (baking stone) roll out your pate brisse/pie dough to an 1/8.
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Spread the fig confit on the bottom of the crust and layer with eggplant followed by freshly cut figs.
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Sprinkle with chevre cheese and fresh marjoram.
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5.
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Wrap the galette, folding the edges of the pie dough in towards the center (see photo) and brush the crust with egg whites and finish by sprinkling a few more marjoram leaves on top.
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6.
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Bake at 375F for 40-45 minutes or until the crust has turned a golden brown.
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Buen Provecho!
