Fig and Goat’s Curd Galette
Serves 6-8 • Prep 1 hour 10 mins • Cooking 25 mins
A galette is basically a free form tart that not only looks and tastes gorgeous but you don’t need to blind bake or worry about lining a tart tin.
What you’ll need
150g cold butter, cubed
1 ½ cups The Healthy Baker Plain Flour
½ cup icing sugar
1 egg, cold
For the filling
1 cup goats curd
4-6 fresh figs, quartered
3 tablespoon caster sugar
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.