Fig and Goat’s Curd Galette

Place the flour and icing sugar in a bowl and pop in the freezer for half an hour.

Tip your cold flour and sugar into the bowl of a food processor and blitz for a moment.

Add the butter and blitz until you have a coarse sand-like texture. Add the egg and blitz for a moment more.

Tip the mixture out onto a work surface and bring together with the palm of your hand, working it until you have a lovely, smooth disc of dough.

Wrap in plastic and let rest in the fridge for 30 minutes.

Preheat oven to 200C and line a baking tray with paper.

Roll out the pastry to a large circle about 3mm thick.

Spread the base with goat’s curd, leaving about a 4-5cm border then top the curd with the sliced figs and sprinkle with the caster sugar.

Fold the edges over and crimp together with your thumb and forefinger creating a little ‘wall’ that will keep your filling in.

Bake for 25-30 minutes or until pastry is golden. Serve warm or at room temperature.