Fig & Raspberry Galette

Galettes are the simpler and, we think, the tastier little sister of pies. They are free form, you can stuff them with whatever you like and do not require much expertise.  

makes 10 generous servings


8 oz butter, cold and cubed into ¼ inch pieces

8 oz all purpose flour

4 oz whole wheat flour

2 oz sugar

1 tsp salt

1 tsp black pepper

3 oz heavy cream or milk

4 cups of sliced fresh figs

1 pint of raspberries

½ cup of sugar (optional)

1 egg, beaten for wash

¼ cup sliced almonds



  1. Preheat the oven to 350F. In a large mixing bowl, combine the butter, all purpose flour, whole wheat flour, sugar, salt and pepper.  Mix with your fingertips until the mixture is crumbly and the dough resembles cornmeal.
  2. Add heavy cream in 2 portions and mix just until the dough comes together. Turn the dough into a smooth ball. Sprinkle some flour on a large pizza sheet (or cookie sheet without a lip on the sides) and roll the dough into a ⅛ inch thick rectangle 12 x 16 inches. This makes it easier to slip the galette off after baking. 
  3. Spread the sliced figs evenly on top leaving about 4-5 inches of dough on each side uncovered. Spread the raspberries on top and sprinkle the sugar evenly over the entire fruit. Fold over the dough over the fruit all around. Brush the top with the egg wash and sprinkle sliced almonds on the crust. Bake for 25-30 minutes or until the crust appears golden and cooked. Remove the pan from the oven and let it rest for 5-10 minutes before slicing into wedges and serving. 

ideas / variations

  • Replace figs with sliced & peeled apples or pears.  
  • Serve with saffron crème anglaise or plain whipped cream. 
  • The sugar in the crust may be omitted or replaced with grated jaggery