Fig galette

As I said before, I have a lot of figs in my fridge. Here is another way that I've transformed the figs into a dessert. And we finished it right away after the photo shoot. Yum!

Galette pastry (Laura Calder, French Taste)

• 150 g all purpose flour
• 1/2 tsp salt
• 1 TBSP sugar
• 113 g cold unsalted butter, cut into pieces
• 30 ml ice-cold water
• 1/2 tsp vanilla extract

Put the flour, salt, and sugar into a large bowl. And pinch with the fingers to create a crumb texture. Make a well in the middle, and pour water and vanilla. Quickly work in the flour with your finger t create the dough. Do not over-mix, as that toughens the dough. Wrap in the plastic, and chill at least 15 minutes before rolling out.


Fig galette

• galette pastry
• 4 figs, sliced
• 3 TBSP + 1 TBSP apricot jam
• mascarpone cheese or vanilla ice-cream

Heat the oven to 200 C. Roll out the pastry on a lightly flour surface into c circle about 1/8 inch thick. Lay on a baking sheet.


Place the pastry on a baking tray lined with non-stick baking paper. Spread the pastry with 3 TBSP of the jam leaving a 5 cm border. Top the jam with the figs and spoon 1 TBSP of the jam over the figs.


Fold over the pastry to form a rim.  


Bake for 35 minutes or until pastry are golden. Serve warm with vanilla ice-cream or a dollop of mascarpone cheese.