Fresh Fig Galette

10:28 pm on 23 March 2009

A galette, or crostata, is a freeform open-faced tart – much easier to make than other styles of tart.  Use any seasonal fruit and your favorite jam.

(Serves 8)


  • 300 g flour
  • pinch of salt
  • ¾ teaspoon baking powder
  • 3 tablespoons sugar
  • fine zest of 1 lemon
  • 100 g butter, diced and chilled
  • 2 egg yolks
  • 4 tablespoons chilled water


  • ½ cup thick fig or raspberry jam
  • 10 - 12 fresh figs, halved
  • 1 egg yolk mixed with 1 teaspoon water
  • sugar for sprinkling
  • extra jam for glazing


Preheat the oven to 180˚C.

Put the flour, salt, baking powder, sugar and the lemon zest in a food processor and pulse to blend. Add the butter and pulse to a fine crumb.

Combine the egg yolks and water and add to the dough. Pulse until the pastry just starts to come together. Tip onto a lightly floured bench and finish bringing it together with your hands.

Form into a disc, wrap and chill until it starts to firm up. Place on a teflon sheet or a piece of baking paper and place another piece of baking paper on top. Roll out to a 35 cm circle.

Remove the top piece of baking paper.

Spread the jam over the pastry leaving a 5cm border. Arrange the figs over the jam.

Gently fold the pastry border over the figs, pleating it as you go. The pastry is quite soft to work with, just pinch it together if it breaks.

Brush the pastry with egg wash and sprinkle with sugar. Slide an oven tray underneath the teflon sheet or baking paper and bake for about 30 minutes. The pastry should be golden and crisp.

Melt a little jam in a small pan with a tablespoon of water. Brush over the figs to glaze.

Rest for at least 15 minutes before serving.

To serve: Slide the galette onto a serving platter and dust with icing sugar. Serve with softly whipped cream.

If fresh figs are not available other fresh fruit such as apricots, nectarines or peaches can be used.


Nectarine and raspberry

Mash ½ cup of raspberries in a large bowl. Add 4 or 5 sliced nectarines, ⅓ cup of sugar and 1 teaspoon lemon juice and toss to coat.  Gently add remaining raspberries. Spoon the mixture into the centre of the dough leaving a 6cm border. Sprinkle fruit with 2 tablespoons of sugar.

Apple, raspberry and almond

Combine 3 thinly sliced apples, a pinch of salt and 2 tablespoons caster sugar. Place in the middle of the rolled out pastry, leaving a 5 cm border. Sprinkle over 1 cup raspberries and 2 tablespoons blanched almonds. Fold the edges of pastry. Sprinkle 2 tablespoons of raw sugar over the pastry and filling.

You can also use pears, raisins plumped up in brandy and spices such as cinnamon or allspice.

Wines suggested by John Hawkesby

Adami Garbel

Pinot Gris
Cypress 2008

Gallette with Apple/Rasberry and Almond

Sauvignon Blanc
Rochford Rees 2008
O:TU (Otuwhero Estates) 2008

From Nine To Noon

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