Ingredients

Filling

• 10 fresh figs, quartered
• 1 cup (250 mL) fresh raspberries
• 4 tbsp (60 mL) brown sugar
• 1 large egg yolk [optional]

Pastry

• 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

Method

1. 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.
2. 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.
3. 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.
4. Bake 25-30 minutes, until pastry is golden brown.
5. 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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