Spelt Fig Galette with Pistachios and Balsamic Glaze
A rustic spelt galette filled with sliced fresh figs over a milled flaxseed layer, finished with balsamic glaze, icing sugar and pistachios.
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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
Notes
When working with flaky buttery pastry, you will want to avoid handling it too much and getting the dough warm and soft.
Look for a pliable pastry dough when rolling it and transferring it, a little dusting of flour helps the dough from sticking to your hands and the rolling pin.
Work fast after taking the pastry out of the fridge, ensuring everything is ready, your figs are sliced and your oven is preheated.
If the pastry dough is getting too soft after the assembly, put the tray back in the fridge for another 20 minutes before baking, otherwise your butter will escape your dough and you won't get crisp, flaky pastry.
Nutrition
Calories: 271kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 31mgSodium: 167mgPotassium: 151mgFiber: 5gSugar: 13gVitamin A: 428IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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