fig galettes with raspberry and almond crumble

IMG_0785.jpg
 
 

RECIPE: Fig galette with raspberry and almond crumble. Serves 4.

No refined sugar.

This dessert can be done 1-2 days before.

Prep time: 40 minutes

Cooking time: 30minutes

INGREDIENTS:

For crumble:

1/2 cup almond flour

1/3 cup slithered almonds

1 tablespoon of coconut sugar

1/2 teaspoon of cinnamon

1 teaspoon of poppyseeds

30g butter

Raspberry base:

125g raspberries

2 tablespoon lemon juice

1 teaspoon of coconut sugar

Galette:

4 x 10cm rounds of 2mm thick puff pastry @caremepastry

3 x figs cut into 4 vertical slices

4 raspberries halved (torn with fingers)

1 tin of coconut cream (place in fridge the night before)

Raspberries and micro herbs for garnish

METHOD:

  1. Start a day ahead. Place tin of coconut cream in the refrigerator the night before.

  2. For the crumble, combine the ingredients into a bowl and use your fingertips to blend ingredients. Place in a 170C oven on a lined baking tray for 10 minutes. Take out and set aside. (This can be done one or two days before)

  3. For the raspberry jam combine ingredients into saucepan and bring to the boil. Turn down heat and simmer for 5 minutes. Pass through a sieve to separate most of the seeds from jam. Place in fridge to set. This can be done a couple of days before hand.

  4. In the centre of each pastry round place 1/2 a spoon of raspberry jam. Place 3 pieces of the fig into the centre on top of jam. Fold in the pastry so they overlap each other keeping an even circle.

  5. Place gently onto a baking tray with baking paper and cook for 15 - 20 minutes on 180C.

  6. Let cool for 1 minute. Place on serving plates, top with a teaspoon of coconut cream (this will be hard because it has set in the fridge. Work quickly because it will melt through galette), a teaspoon of crumble sprinkled on top, a few extra raspberries and micro herbs to finish.