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Fig, hazelnut & rosemary galettes

Fig, hazelnut & rosemary galettes

Figs are in season for just a little longer, so it’s a good idea to make the most of them until they disappear. The sweet, juicy filling of these galettes goes so well with the creamy, rosemary-infused frangipane and crisp pastry. Don’t skip out the sprinkling of demerara sugar before it goes in the oven, it’s a game changer. We love serving each of these with a big dollop of crème fraîche.


Ingredients

For the pastry
250g / 9 oz plain flour
140g / 5 oz cold butter, cubed
1tbsp golden caster sugar
Pinch sea salt 1 egg (plus 1 egg, beaten, to brush)
1 tbsp ice cold water
Demerara sugar, to sprinkle

For the frangipane
125g / 4 ½ oz blanched hazelnuts
50g / scant 2 oz butter
50g / scant 2 oz golden caster sugar
1 tsp vanilla extract
1 egg
1 fresh rosemary sprig, leaves finely chopped

For the filling
8-10 figs, quartered
1 sprig fresh rosemary
1 tbsp golden caster sugar
Squeeze lemon juice
Handful of hazelnuts, roasted and roughly chopped

To serve
Crème fraîche

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Preparation
  • For the pastry, place the flour, sugar, salt and cold, cubed butter into the bowl of a food processor. Pulse until the mixture resembles coarse breadcrumbs.
  • Add the egg and water and mix again to form a dough. Turn the mixture out onto a surface and divide the dough into four equal portions. Roll each piece into a ball, wrap in cling film and flatten slightly. Leave to chill in the fridge for at least an hour, or up to 2 days.
  • Meanwhile, place the blanched hazelnuts into the bowl of the food processor and pulse until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment (or simply use a wooden spoon by hand) and cream together with the butter, caster sugar and ground hazelnuts for the frangipane. Add the egg, vanilla extract and rosemary and mix again to bring into a thick hazelnut paste. You can keep this in the fridge until you are ready to use it.
  • About 30 minutes before you are ready to assemble the galettes, mix the figs together with rosemary leaves, sugar and a squeeze of lemon juice. Leave to macerate.
  • Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a baking tray with greaseproof paper.
  • Roll each ball of pastry out into a rough circle measuring about 20cm in diameter and about 3mm thick. Spread ¼ of the frangipane into the center of each, leaving a border. Pile some figs into the middle and roughly fold over the edges of the pastry into the center, leaving some of the figs exposed.
  • Carefully transfer each galette to your prepared baking tray with a fish slice or spatula and brush the edges with a little beaten egg. Sprinkle over some demerara sugar and bake in the preheated oven for 30-35 minutes or until golden brown and crisp.
  • Serve warm with a spoonful of crème fraîche.
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