"The figs get ooey gooey, the almond cream adds such a nice nutty flavor and creamy consistency, and as always the crust is flakey & tender!"
fig & almond galette
5
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- Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
For the crust
ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 stick cold butter
- 3 tablespoons cold water
For the crust
Method
Step 1
In a food processor combine all the ingredients except for the water and blitz for about 15 - 20 seconds. Part of the butter should be incorporated into the flour but you should still see butter blobs pieces. They should be about 1/2 inch big.
Step 2
Next, add in 3 tablespoons of water and mix again but in short 2 second pulses. If the dough is dry add another tablespoon otherwise dump it out and form into a flat round disc. Set it into the fridge to harden a bit. Approx 30 minutes.
For the almond cream
ingredients
- 2 1/2 ounces almond flour
- 1 1/4 teaspoons all purpose flour
- 2 1/2 ounces softened butter
- 2 1/2 ounces confectioner's sugar
- 1 1/2 ounces egg
For the almond cream
Step 1
In a standing mixer on medium speed beat the butter until light and fluffy
Step 2
Then add in the confectioners sugar, almond flour, and all purpose flour and mix on slow speed until fully incorporated. Scrap down the sides of the bowl to make sure everything was mixed in.
Step 3
Lastly, add in the egg and mix until smooth. You can use immediately or if you are making this ahead of time you can set it in the fridge. Just be sure to take it out about 30 mins before you need it so that it softens.
To assemble
ingredients
- 10 figs
- egg wash
To assemble
Step 1
Preheat the oven to 350 degrees Fahrenheit. Wash and dry the figs before trimming the top and bottom off of them. Then cut then into four slices per figs.
Step 2
Wash and dry the figs before trimming the top and bottom off of them. Then cut then into four slices per figs.
Step 3
Next, on a floured surface roll the dough out to about a 12 inch circle. Transfer the 12 inch circle from the counter to a parchment lined baking tray with a rolling pin.
Step 4
Spread out the almond cream leaving about 2 inches for the border. Place the sliced figs in concentric circles on top of the almond cream.
Step 5
Then fold over the 2 inch of dough onto of the fig and almond creme.
Step 6
To get a nice shine, paint the egg wash on the crust and sprinkle with demerara sugar.
Step 7
Bake for 20 - 25 or until the crust is golden brown!