Free of: All top allergens, except wheat, egg (alternative suggested) and dairy (alternative suggested). For gluten-free recipe, click here.
- 10 fresh figs, quartered
- 1 cup (250 mL) fresh raspberries
- 4 tbsp (60 mL) brown sugar
- 1 large egg yolk [optional]
- 1 1⁄3 cups (320 mL) all-purpose flour
- 1/2 tsp (2.5 mL) salt
- 1⁄3 cup (80 mL) vegetable shortening, chilled and diced
- 1⁄3 cup (80 mL) butter, chilled and diced [for dairy-free, omit butter and use ⅔ cup (160 mL) shortening.]
- 3 tbsp (45 mL) ice water
- In a food processor, pulse together flour, salt, shortening and butter (if using). Add water 1 tbsp at a time until dough forms. Turn dough out onto counter, gently form into a disk. Refrigerate 1 hour.
- Pre-heat oven to 425°F. Remove dough from fridge and place between 2 sheets of wax paper. Roll out to a 12-inch circle and place into a 10-inch round baking dish, gently pushing into sides and bottom. Do not trim excess dough.
- To make the filling, toss figs and raspberries with sugar. Spoon mixture into pastry, leaving a 2-inch border around the outside edge. Fold pastry edges over fruit. Brush with egg yolk (if using). Sprinkle with white sugar.
- Bake 25-30 minutes, until pastry is golden brown.
- Transfer to cooling rack. Serve gallette warm with ice cream or dairy-free whipped topping.
Recipe by Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine.
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