My sister has a fig tree in her backyard that took over a decade to start bearing fruit, and it’s now giving the sweetest, juiciest figs. On a recent visit, I picked some fresh and ate them right there, such a treat! Fig season is short, so I wanted a dessert that lets them shine. This fig galette has a nutty, buttery crust made with spelt, with a layer of milled flaxseed to help keep the base from going soggy. Add a scatter of pistachios over those juicy figs if you like, and serve each slice with a drizzle of balsamic glaze.
What you’ll love about this recipe
Here’s what I like most about it.
- Spelt flour and milled flaxseed give the pastry a nutty flavor and extra fiber, and the figs add more
- The flaxseed layer helps keep the base from going soggy
- It’s simply folded over at the edges, so there’s no tin to line
- Balsamic glaze adds a sticky, tangy-sweet finish (pomegranate molasses works too)
- Crunchy pistachios pair so well with figs, or use pepitas (pumpkin seeds) if you’d like a cheaper option
- It works as a teatime treat or fruity dessert, but you can serve it for breakfast next to Greek yogurt
Ingredients you’ll need
- Spelt flour: for a nutty, wholesome pastry. I find spelt keeps the pastry flaky rather than doughy, I’ve also tested it with half whole-grain spelt, and it works just as well if you want extra fiber. So if you like baking with spelt, try my ancient grains bread.
- Butter
- Fresh figs: sliced into thin (around 0.5 cm) slices
- Milled flaxseed: sprinkled over the base before the figs go on
- Pistachios: chopped, scattered over the figs before baking (or use pepitas)
- Balsamic glaze: to drizzle (or swap in pomegranate molasses)
- Also needed: ice water, caster sugar, salt, vanilla, lemon zest and icing sugar for dusting
How to make spelt fig galette (step-by-step)
A rustic spelt galette: pulse the pastry in a food processor, chill it, roll it into a 30 cm disc, layer on flaxseed and sliced figs, fold the edges and bake. The pastry is a little fiddly, so take your time with it.
Step 1: Make and chill the dough
Add the spelt flour, butter, sugar, salt, vanilla and lemon zest to a food processor and pulse about 30 seconds or so (20-30 pulses), until the butter is in small pea-like pieces. Add the ice water and mix briefly just until combined. Don’t over mix.
You want visible flecks of butter, because they’re what makes the baked crust flaky and crumbly. Spelt has a more delicate gluten structure than regular flour, so it’s tender and crumbly when it’s handled lightly. Tip the dough out, gather it into a ball, flatten it, press it into a disc and wrap it. Chill for 2 hours or overnight. If it’s been chilled overnight, let it soften at room temperature for 30 minutes before rolling.
Step 2: Roll and layer
Preheat the oven to 190°C (375°F), then roll the dough into a 30 cm disc and transfer it carefully to a lined baking sheet or a cookie sheet. Sprinkle 3 tbsp milled flaxseed over the base, pressing lightly into the dough, before adding the fruit, which helps with sogginess. Layer 6 thinly sliced figs over the top.
Step 3: Fold and bake
Wet your fingers, then fold the pastry edges over the figs, overlapping slightly, to make a rustic edge about 1.5 cm wide. Scatter over the chopped pistachios, sprinkle granulated or caster sugar over the top, and bake at 190°C (375°F) for 35 minutes until golden-brown.
Step 4: Finish and serve
Once out of the oven, dust with icing sugar. Let it cool down slightly on the tray or baking sheet, so you can slice easier. Drizzle each slice with balsamic glaze (or pomegranate molasses) and serve with a scoop of ice cream or a dollop of crème fraîche. Scatter over a few extra pistachios if you like.
Pro Tips
- Don’t skip the flaxseed layer. It helps with sogginess.
- Pulse the dough, don’t run the processor continuously. About 20-30 short pulses keeps the butter in small pieces and stops the dough from overheating.
- Fold the edges with wet fingers.
- If you chill the dough overnight, let it soften at room temperature for 30 minutes before rolling.
- If the dough softens after assembling, chill the tray for 20 minutes so the butter doesn’t escape.
Nutritional benefits
Spelt, milled flaxseed, figs and pistachios put four plants in every slice, all bringing fiber.
Servings
This galette serves 8.
What to serve with fig galette
- A scoop of ice cream, it’s my favorite with these apple crumble tarts too.
- A dollop of crème fraîche
- A few extra pistachios or pepitas scattered on top
- Greek yogurt if you’re having a sweet breakfast
variations and substitutions
- Pomegranate molasses instead of balsamic glaze: drizzle it over the baked galette for a fruitier, tangier finish.
- Pepitas instead of pistachios: I also tested this with chopped pumpkin seeds (pepitas), which are a cheaper way to get crunch.
- I like pairing figs with goats cheese, so making a savory version is on the cards soon. Another fruit and cheese pairing I love: pears and gorgonzola with hot honey.
- And when you’re outside the fig season? Try my apricot galette.
A nutty spelt crust, jammy figs and a sticky drizzle of balsamic glaze make this fig galette worth the chilling time. Make it while fig season lasts.
Spelt Fig Galette with Pistachios and Balsamic Glaze
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Equipment
- 1 food processor
- 1 spatula (to help tip the dough out)
- cookie sheet or baking sheet (lined)
Ingredients
For the base pastry dough
- 160 g spelt flour
- 115 g butter
- 1/4 tsp salt
- 2 tbsp sugar (caster or granulated)
- 1 tsp vanilla
- 1/2 tsp lemon zest
- 50 g ice water
To top
- 3 tbsp milled flaxseed
- 6 figs sliced into thin slices (approx. 0.5 cm)
- 2 tbsp sugar for sprinkling
- 30 g chopped pistachios
To serve
- icing sugar to dust
- balsamic glaze to drizzle (or swap in pomegranate molasses)
Instructions
Make the base
- Add the spelt flour, butter, sugar, salt, vanilla and lemon zest to a food processor and pulse about 20-30 times for around 30 seconds, until the butter is in small pea-like pieces. Add the ice water and mix briefly just until combined. Don't over mix.160 g spelt flour, 115 g butter, 1/4 tsp salt, 2 tbsp sugar, 1 tsp vanilla, 1/2 tsp lemon zest, 50 g ice water
- Tip the pastry dough out, gather it into a ball, flatten and press it into a disc, wrap it in cling film and chill for 2 hours or overnight. If it's been chilled overnight, let it soften at room temperature for 30 minutes before rolling.
Prep the fruit
- Slice the figs just before the pastry dough is ready to come out of the fridge. Preheat the oven at 190°C (375°F).6 figs
Roll and assemble the galette
- Dust the surface and your rolling pin very lightly with flour. Roll the dough into a 30 cm disc and transfer it carefully to a lined baking sheet or a cookie sheet.
- Sprinkle the milled flaxseed over the base before adding the fruit, which helps with sogginess.3 tbsp milled flaxseed
- Layer the sliced figs over the flaxseed.
- With wet fingers, fold the pastry edges over the figs, overlapping slightly, to make a rustic edge about 1.5 cm wide.
Bake
- Scatter over the chopped pistachios, sprinkle granulated or caster sugar over the top, and bake at 190°C (375°F) for 35 minutes.30 g chopped pistachios, 2 tbsp sugar
Serve and enjoy
- Once out of the oven, dust with icing sugar. Let it cool down slightly on the tray or baking sheet, so you can slice easier.icing sugar
- Drizzle with balsamic glaze (or pomegranate molasses) and serve with a scoop of ice cream or a dollop of crème fraîche.balsamic glaze
