Fig and Amaretto Galette

Fig and Amaretto Galette

Fig and Amaretto Galette

A wonderful brunch dish or for a delicate dessert, this pastry is easy to make and is packed with flavour.  When making the pastry, roll it thinly, then smear over a little extra butter and fold the pastry over and roll again.  Repeat this several times for a very light and crisp edge pastry.  Alternatively, if you are disinclined to make the pastry yourself, which is entirely understandable, use a very good commercial butter puff pastry and roll it out fairly thickly – about 3-4mm, and add the extra butter and fold it over several times while you are rolling it out. 

Fresh figs are required for this dish, which makes it a seasonal celebration of the most fleeting kind!Fig and Amaretto Galette

1 quantity Pâte Sucrée or fresh puff pastry

5 fresh ripe figs
⅓ cup caster sugar
2 eggs, separated
¼ vanilla bean, seeds scraped out
½ cup natural almond flakes
2 tablespoons Amaretto liqueur (or almond essence if you prefer)
Zest of a lemon
A pinch of nutmeg
3 tablespoons of maple syrup or honey

Pre-heat oven to 220°C

Roll the pastry out into the desired shape and place on a lined baking sheet.  Use a pastry wheel to trim the edges, cutting off two 1cm wide strips from each edge to form the sides of the galette.
Brush the egg yolk onto the pastry and lay on the thin strips along the sides to form a raised edge.
Whisk the egg whites into stiff peaks, gradually adding the sugar and vanilla.
Once stiffened, fold through the almond flakes and Amaretto and spoon onto the prepared pastry galette.
Slice the figs as desired – for a more toffee finish slice the figs finely, for a softer, more pie-like consistency use thicker slices.  Lay the figs into the meringue mix and sprinkle over a few extra almond flakes and half the lemon zest.
Drizzle the galette with maple syrup or honey and place in a hot oven for 15-20 minutes, then turn the heat down to about 180°C and cook for a further 5-10 minutes, making sure not to burn the figs.
Remove the galette from the oven and cool on a wire rack.


Dust with a little icing sugar and serve with mascarpone cheese mixed with maple syrup and vanilla.

There is also a blueberry version of this galette.