Gluten Free Raspberry Fig Galette - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Oh, figs. It's such a shame that I avoided you for most of my life because I thought you looked funny. Let's this be a lesson to all of you - take chances with food. That purple, squishy, teardrop-shaped fruit might actually surprise you with it's deep and succulent flavor. And it makes a killer galette - my go-to easy dinner party dessert.

fresh fig galette


For the Crust:

1 1/4c. gluten free flour (I used Bob's Red Mill)

1 1/2 tsp. sugar

1/s tsp. salt

1/2 c. unsalted butter (cut into small cubes, chilled in the freezer for at least 15 mins beforehand)

4-6 tsp. ice water

For the Filling:

10-12 ripe figs

handful of rasperries

2 tbsp. sugar

gluten free galette

Preheat the over to 400 F.

In a food processor, combine the flour, sugar, and salt. Add the cold butter in quarter inch cubes and pulse 20 times until the mixture is broken down to the size of small peas. Add in the ice water slowly until a ball of dough forms. Refrigerate for at least 1 hour.

Slice 6-8 of your figs in half and set aside with 8-10 raspberries. Combine the rest of the figs and berries in a bowl with the sugar and mix together rapidly, creating a mush of fig/raspberry jam.

Take out your dough and roll out on a piece of parchment paper covering a cookie sheet. Spoon the jam into the center of your crust, followed by your whole figs and raspberries in the arrangement of your choice. Carefully fold the edges of your crust over towards the center of the galette, overlapping when you need to.

Bake for 15-20 minutes, or until golden brown on the edges. Allow to cool for at least 20 minutes before eating.

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