Fresh Fig Galette

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Fresh Fig GaletteRecipe

Photo: James Ransom; Styling: Claire Spollen

Almond meal is nothing more than finely ground almonds; it adds a rich, crumbly texture and nutty flavor to the crust of this free-form tart.

Serves 10 (serving size: 1 wedge)


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6.75 ounces unbleached all-purpose flour (about 1 cup)
4 1/2 tablespoons almond meal
2 tablespoons sugar, divided
3/8 teaspoon salt
7 tablespoons cold unsalted butter, cubed
3 tablespoons canola oil
3 tablespoons ice water
1 pound fresh Black Mission or Brown Turkey figs, stemmed and quartered lengthwise
2 teaspoons lemon juice
1 tablespoon sliced almonds, toasted


Hands-on: 15 Minutes
Total: 1 Hour, 50 Minutes

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond meal, 1 tablespoon sugar, and salt in a food processor; pulse to combine. Scatter butter into processor; pulse until mixture resembles coarse meal. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.

2. Preheat oven to 400°.

3. Place figs in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.

4. Unwrap dough. Roll dough on plastic wrap into a 12-inch circle. Arrange dough on a baking sheet lined with parchment paper. Spoon figs onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Bake at 400° for 35 minutes or until fruit juices bubble and crust is browned. Remove from oven; sprinkle with almonds. Cut into 10 wedges.

Created date

June 2015

Nutritional Information

Calories 242
Fat 14.4 g
Satfat 5.6 g
Monofat 5 g
Polyfat 1.7 g
Protein 3 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 21 mg
Iron 1 mg
Sodium 92 mg
Calcium 23 mg