Name: Roasted Fig Frangipane Galette recipe by Shanti Petiwala at BetterButter
Cook time: 75 min
Total time: 75 min
Yield: 0
Ingredients: PASTRY DOUGH:; 1.5 cups plain Flour; Äµ cup caster Sugar; 125 g cold unsalted Butter (cut into cubes); Pinch of salt; 1 Egg yolk; 2 tbsp cold Water; FRANGINPANE:; 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

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.

Ingredients Serving: 0

PASTRY DOUGH:
1.5 cups plain Flour
Äµ cup caster Sugar
125 g cold unsalted Butter (cut into cubes)
Pinch of salt
1 Egg yolk
2 tbsp cold Water
FRANGINPANE:
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

Instructions

PASTRY:
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.
Create a well in the middle and add egg yolk. Mix lightly. Lastly add cold water and mix.
If you feel the dough is moist enough without adding water, then just go ahead without adding water.
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.
FRANGIPANE:
Grind almonds to smooth paste.
To this add butter, sugar, egg and flour and blend until combined and they form into a sticky paste.
FILLING AND ASSEMBLY:
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.
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.
Place the roasted figs close to frangipane’d area. Using a palette knife, fold the edges of the dough.
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.

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