[WATCH] Fig galette

Watch Pippa Mattei use local figs in a cumbly galette. 

Watch Pippa Mattei use local figs in a crumbly galette.

Fig galette

Serves 6-8



  • 175g plain flour
  • 1 tbsp sugar
  • ½ tsp salt
  • 60g cold unsalted butter, cut into 2cm pieces
  • 3 tbsp lard, cut into 2cm pieces
  • 3 tbsp very cold water


  • 625g ripe fresh figs, left unpeeled, stemmed and quartered lengthwise
  • 75g dark brown firmly packed sugar
  • 1 ½ tsp finely grated lemon zest
  • 1 tsp vanilla extract (essence)
  • 2 tbsp fresh cream
  • 30g flaked almonds


  1. To make the dough in a processor combine the flour, sugar, and salt in the bowl. Pulse to blend.
  2. Add the pieces of butter and lard and pulse until reduced to small pieces.
  3. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
  4. To make the dough by hand, combine the flour, sugar, and salt in a bowl. Add the pieces of butter and lard and toss to coat with the flour. Using two knives cut the pieces of fat into the flour mixture till they are no larger than small peas. Dribble the water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a rough mass.
  5. Remove the dough to a work surface and shape into a round 13cm disk.
  6. Wrap in plastic and refrigerate until well chilled, at least 2 hours.
  7. When ready to make galette, take dough out of fridge.
  8. Preheat oven to 200C and line a rimmed baking sheet with parchment (baking) paper.
  9. Lightly dust a work surface and a rolling pin with some flour.
  10. Roll out the chilled pastry dough into a round slightly larger then 33cm and about 3mm thick.
  11. Lift and turn the dough several times as you roll to prevent sticking and dust the surface and rolling pin with additional flour if needed.
  12. Trim off any ragged edges to make an even 33cm round. Cover with cling film and set aside.
  13. In a large bowl, gently toss together the figs, brown sugar, zest and vanilla until all the ingredients are evenly distributed.
  14. Uncover the dough and transfer it to the  baking sheet. The edges of the dough round will hang over the pan edges. Arrange the figs in a pile in the centre of the dough, leaving a 5cm border uncovered.
  15. With cool hands and working quickly, fold the dough up and over the filling, pleating loosely all around the circle and leaving the galette open in the centre.
  16. Brush the pleated dough with the cream.
  17. Sprinkle the almonds on top of the dough and press on them lightly to help them stick.
  18. Bake until the crust is golden and the figs are tender when pierced with the tip of a knife, about 40 mins.
  19. Let cool on a rack. Serve warm or at room temperature.

Get more of Pippa Mattei’s recipes in her books 25 Years In The Maltese Kitchen, Pippa’s Festa and Fil-Kcina Ma’ Pippa.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 July, 2015.

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