Galette is the French term for a sweet or savoury open pie or flat cake usually made using a butter rich pastry such as puff pastry. It is simple, rustic, informal and versatile, and provides a base for a variety of sweet and savoury seasonal fillings. Here I am using figs and honey in a dessert dish but the Baked Pumpkin with Sage Garlic & Chilli can be adapted into the Galette and served as a savoury dish. Let your imagination be your guide and keep it fresh and seasonal. A lovely sweet Botrytis Riesling or Sauvignon Blanc or a fresh and aromatic Moscato would accompany the dessert, and any number of wines could accompany any number of savoury fillings. Taste. Experiment. Enjoy! Sylvia x
INGREDIENTS Serves 6-8
Bake on a 30cm pizza tray lined with baking paper
250-300g Puff pastry or 1 sheet of Puff pastry cut to fit the pizza tray
Fig jam or jam of your choice
8-10 figs thinly sliced
Leatherwood honey or honey of your choice (optional)
Crème Fraiche to serve
Preheat oven to 200°C
- If using a block of pastry, roll it out on a well floured bench to about 35cm diameter and 5mm thick.
- Carefully place the pastry onto the lined pizza tray and spread with jam. Then place the slices of figs overlapping each other working from the outside of the pastry inwards towards the centre leaving an outside border of about 4-5cm.
- Drizzle over some honey on top of the figs and then fold the pastry edge over the fruit. Don’t be too fussy about presentation as this is a rustic country dish!
- Place in the oven to bake for approx. 25-30 minutes or until the pastry has a golden brown glow and the fruit is just soft and bubbling.
- Remove from the oven allow to cool a little. Serve with a dollop of crème fraiche, thick cream or vanilla bean ice cream.