This recipe was originally published in August, 2018. It has been retested and updated with new photos and helpful tips.
Recipe characteristics
- Easy to make
- Crispy crust with a delicious fruity filling
- Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, nut-free, and soy-free.
Notes on ingredients
- Bob’s Red Mill gluten free 1-to-1 baking flour: This is my favorite, go-to gluten free flour blend, as you can use it in everything from cakes and cookies to brownies and pie crusts.
- Margarine spread: You can use vegan butter instead.
- Coconut sugar: It can be subbed with brown sugar or regular white sugar.
- Fig jam: Apricot jam serves as a good substitute in place of fig jam.
- Figs: Select figs with smooth, unbroken skin. The fruit should be soft to the touch, but not mushy.
How to make it
Step 1
Preheat oven to 180° C.
Step 2
Combine gluten-free flour and coconut sugar in a bowl. Add diced margarine and 4 tablespoons of ice-cold water and mix it with your hands until the dough begins to stick together.
Note: Be careful not to add too much water because the dough will be too sticky to roll out. If your dough is too sticky you can just add a bit more flour.
Step 3
Place the dough into the fridge to chill for at least half an hour.
Step 4
Remove the dough from the fridge and divide it into two individual portions.
Step 5
Using a rolling pin, roll out each portion into a circle. Be careful not to roll the edges out too thin.
Step 6
Transfer the parchment paper with the rolled out crusts onto a baking sheet.
Step 7
Spread the fig jam evenly onto the rolled out crust, leaving a jam-free border around the filling.
Step 8
Place fig slices on top of the jam in a circular pattern. Continue until the jam is covered with figs.
Step 9
Carefully fold up the edges of the dough. Instead of lifting the edges of your dough with your fingers, try lifting it with the parchment paper or gently with a knife.
Note: Since the dough is gluten-free, it will crumble or crack. If the dough cracks or tears, just put it back together and press it gently with your fingers until the cracks are gone. The important part is to avoid any cracks so the filling does not leak during baking.
Step 10
Bake until the filling is bubbly and the crust is golden brown, for about 25-30 minutes.
Step 11
Remove from oven, and using parchment paper, transfer to a cooling rack to cool.
Step 12
Cut each galette into 4 pieces and enjoy!
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Gluten-Free Fig Galette
Ingredients
- 200 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 80 g margarine spread at room temperature (I used Vitaquell Cuisine Patisserie)
- 50 g coconut sugar
- 4 tablespoons cold water
The filling
- 4 teaspoons fig jam
- 8-10 figs
Instructions
- Preheat oven to 180° C.
- Combine gluten-free flour and coconut sugar in a bowl. Add diced margarine and 4 tablespoons of ice-cold water and mix it with your hands until the dough begins to stick together. Note: Be careful not to add too much water because the dough will be too sticky to roll out. If your dough is too sticky you can just add a bit more flour.
- Place the dough into the fridge to chill for at least half an hour.
- Remove the dough from the fridge and divide it into two individual portions.
- Using a rolling pin, roll out each portion into a circle. Be careful not to roll the edges out too thin.
- Transfer the parchment paper with the rolled out crusts onto a baking sheet.
- Spread the fig jam evenly onto the rolled out crust, leaving a jam-free border around the filling.
- Place fig slices on top of the jam in a circular pattern. Continue until the jam is covered with figs.
- Carefully fold up the edges of the dough. Instead of lifting the edges of your dough with your fingers, try lifting it with the parchment paper or gently with a knife. Note: Since the dough is gluten-free, it will crumble or crack. If the dough cracks or tears, just put it back together and press it gently with your fingers. The important part is to avoid any cracks so the filling does not leak during baking.
- Bake until the filling is bubbly and the crust is golden brown, for about 25-30 minutes.
- Remove from oven, and using parchment paper, transfer to a cooling rack to cool.
- Cut each galette into 4 pieces and enjoy!
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
