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. For a sweet treat, here I have used figs and honey to create an easy dessert dish. I just love figs and always bake this whenever I can get my hands on plump ripe local figs. For a savoury dish, try using the Baked Pumpkin with Sage Garlic & Chilli which can easily be adapted into the Galette and served as a lunch or supper meal with salad. Read below for more sweet and savoury inspiration. Let your imagination be your guide and keep it fresh and seasonal. A luscious sweet Botrytis Riesling or Sauvignon Blanc or a fresh and aromatic Moscato D’Asti would accompany this dessert well. Any number of wines could accompany any number of savoury fillings. Taste. Experiment. Enjoy! Sylvia xx
INGREDIENTS Serves 6-8
Bake on a 30cm circular 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 lengthwise
Leatherwood honey or honey of your choice
Crème fraiche, Chantilly cream (vanilla whipped cream) or vanilla bean ice-cream to serve
Preheat oven to 200°C (convection oven/full fan) or 220°C (conventional oven)
METHOD
- If using block pastry, roll it out on a well floured bench to about 35cm diameter and 5mm thick. Cut pastry to fit the circular pizza tray.
- 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 4cm.
- Drizzle over some honey on top of the figs, then fold the pastry edge over the fruit. Don’t be too fussy about presentation as this is a rustic country dish.
- Place in preheated oven to bake for approx. 15 minutes.
- Lower the heat to 180°C (convection oven/full fan) or 200°C (conventional oven) and bake a further 10-12 minutes until the pastry has a golden brown glow and the fruit is just soft and bubbling.
- Remove from the oven and allow to cool a little on a cooling rack.
- Slice and serve with a dollop of crème fraiche, Chantilly cream or vanilla bean ice cream. Enjoy!
SEASONAL INSPIRATION – LET YOUR IMAGINATION RUN WILD
For Sweet Galette try: plums, cherries, apricots, thinly sliced apples, pear, peach, rhubarb, blackberries, blueberries or any fruit in season.
For Savoury Galette try: tomato, basil and goat’s cheese or char-grilled zucchini, garlic, ricotta and oregano or feta, olives and rosemary or wilted chard/silverbeet/kale/spinach, ricotta, thyme and Parmesan … eggplant … sweet potato … mushroooms … the list goes on!
Updated 29 April 2022
Join our Fellow Food Lovers. Sign up to my Free Cooking Club.
Be the first to know about new classes and vacancies. Receive add-free recipes, newsletter and more. If you like, Like us on Facebook.