Fig and Raspberry Galette
With both a late spring and early fall harvest, fresh fig season is long enough that you can enjoy this galette frequently during the year. Figs should be harvested when fully ripened, so look for plump, soft fruits that do not give off a milky substance when the stem is broken. Use them as soon as possible, storing them unwashed for no more than a day in the refrigerator. You can use virtually any variety of fig, such as Mission, Kadota or Adriatic, in this recipe. The galette is best served the day it is baked.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 batch flaky pie dough, chilled (see related recipe at left)
- 12 figs, stemmed and quartered lengthwise
- 1/4 cup firmly packed light brown sugar
- 2 Tbs. all-purpose flour
- 1 Tbs. fresh lemon juice, strained
- 1/2 tsp. almond extract
- 3 Tbs. granulated sugar
- 1 egg beaten with 1 Tbs. heavy cream
- 1 1/2 cups raspberries