Roasted Fig Frangipane Galette | How to make Roasted Fig Frangipane Galette

By Shanti Petiwala  |  4th Aug 2015  |  
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  • Photo of Roasted Fig Frangipane Galette by Shanti Petiwala at BetterButter
Roasted Fig Frangipane Galetteby Shanti Petiwala
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Video for key ingredients

    About Roasted Fig Frangipane Galette Recipe

    I love galettes, pies and tarts of all kinds. The more rustic, the better (I am creatively challenged when it comes to making things look pretty and all dolled up!). A galette is nothing but pastry dough, topped lovingly with some fresh fruit, etc., and baked in the oven like a tart without the mould. I filled mine with some frangipane, which is a concoction of almond paste, butter, sugar, vanilla and egg. The beauty of this galette is in the contrasting textures. The crumbly, buttery goodness of the crust with the squishy, subtle sweetness of the figs is beautifully complemented by the frangipane. The pastry dough has been adapted from a blog called Butter Baking.

    Roasted Fig Frangipane Galette is a delicious and yummilicious dish which is one of the popular dish of world. Roasted Fig Frangipane Galette is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Roasted Fig Frangipane Galette is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 75 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Roasted Fig Frangipane Galette. It is an amazing dish which is perfectly appropriate for any occasion. Roasted Fig Frangipane Galette is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Roasted Fig Frangipane Galette is an art and while preparing this dish you can feel the aroma of this delicious Roasted Fig Frangipane Galette. Surprise your family and friends by preparing this hotel style Roasted Fig Frangipane Galette at your home.

    Roasted Fig Frangipane Galette

    Ingredients to make Roasted Fig Frangipane Galette

    • 1.5 cups plain flour
    • ĵ cup caster sugar
    • 125 g cold unsalted butter (cut into cubes)
    • Pinch of salt
    • 1 egg yolk
    • 2 tbsp cold water
    • 75 g almonds
    • 2 tbsp butter
    • 2 tsp sugar
    • 1 egg
    • 1/2 tsp plain flour
    • FILLING:
    • 1 dozen fresh Figs quartered
    • 2 tbsp honey

    How to make Roasted Fig Frangipane Galette

    1. PASTRY:
    2. Combine flour, salt and sugar along with cold butter cubes. Gently using your fingers crumble the butter in the mixture until you get coarse sand consistency.
    3. Create a well in the middle and add egg yolk. Mix lightly. Lastly add cold water and mix.
    4. If you feel the dough is moist enough without adding water, then just go ahead without adding water.
    5. Bring the dough together, don’t knead it, glad wrap and leave it in the fridge for at least 15 minutes or till our filling gets ready.
    7. Grind almonds to smooth paste.
    8. To this add butter, sugar, egg and flour and blend until combined and they form into a sticky paste.
    10. Preheat your oven at 180C. Drizzle honey over figs and pop them in the oven. In the meantime, take large piece of parchment paper and roll cold pastry dough till quarter an inch thick.
    11. Place this on an oven tray lined with parchment and coat the base of the pastry with frangipane, leaving around 2 inches of space from the edges.
    12. Place the roasted figs close to frangipane’d area. Using a palette knife, fold the edges of the dough.
    13. Bake the galette in oven for nearly 20-25 minutes or until the frangipane rises and the crust is golden brown. Dust with icing sugar and serve warm with ice cream.

    My Tip:

    The pastry recipe has worked best for me and consistently. I found it to be even more crumbly when I used a pastry cutter and my countertop to make the dough.

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