Fresh Fig Galette

9:00 pm on 26 April 2005

Serves: 4-6


  • 300 grams flour
  • ¾ teaspoon baking powder
  • 40 grams sugar
  • 100 grams butter, diced and chilled
  • zest of 1 lemon
  • 2 egg yolks
  • 4 tablespoons water
  • fig jam
  • 14-16 fresh figs, sliced into 3
  • 1 egg yolk
  • sugar for sprinkling


Preheat the oven to 180ºC.

Place the flour, baking powder and sugar in a food processor. Pulse to blend.

Add the butter and lemon zest and pulse to a fine crumb texture. Mix the egg yolks and water together and add to the processor. Pulse until the pastry just comes together. Tip the pastry out onto a teflon sheet or a piece of baking paper. Bring together gently into a flat disc and then roll out into a large circle, approx. 35cm round. Spread a good layer of jam over the pastry leaving a 3cm border. Arrange the sliced figs over the jam in overlapping concentric circles. Gently fold the pastry border over the figs. Brush the border with egg yolk and sprinkle with the sugar. Slide an oven tray underneath the liner and place the galette in the oven. Bake for about 30 minutes or until the pastry is golden brown. Allow to sit for a few minutes before serving. This is lovely warm or at room temperature and is even better with lashings of whipped cream or a spoonful of mascarpone .

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