Galette with Almonds and Figs

I can still find figs on a shop shelves, so I keep eating them. I have few reasons to love it – the most important ones will be beautiful color and interesting flavor, the other one – I love to cut them. When we’ve been leaving Amsterdam, we got a farewell present – an amazing knife – not just any knife, because it cuts everything like a butter and slice figs so perfectly, that it looks like a marble. 

But still, when I choose a recipe I need to take into consideration several elements:

1. Tomasz has decided to take over my kitchen table and between 9 and 18 he refuses to let me use it. Whenever I try to put something on it or cut on it, he looks at me in a very disturbing way. 

2. I still do not have a fridge and I’m afraid that slowly I start to like this state. What should I keep there anyway?

3. I have a kitten and each movement from my part is like an invitation to get crazy for my cat. My small Ryszard is so impressive that it’s simply hard to concentrate on anything else.

I also have some extra motivation to cook, as since a month we’re having guests in our place almost each day. I am not afraid of buying a big piece of cheese anymore because I know that I can stuff them with it 😉

Today’s post is a bit delayed (we ate it 3 days ago) because I’m discovering Berlin with my guests and pictures of this galette hid somewhere between the ones of island of Museums and a concert in a living room. However I have to share it, as it was delicious.

Some time ago I wrote, that my favorite breakfast is a fresh croissant with a good cup of coffee. It also goes with anything sweet and delicious plus a cup of coffee. As I have figs like all the time in my kitchen, I’ve decided to use them again. Today’s recipe says that the dough should be kept in a fridge for at least 2 hours, but well, I don’t have one so I skipped it. After all, it came up amazing.

You will need for galette (5-6 ):


• 1 & ¼ cup flour
• ½ tsp salt
• 1 tsp sugar
• 120g butter, cold, cut in small cubes
• 3 tbsp cold water

For the filling


• 10 figs, sliced
• 1 cup almonds, cut
• ½ cup sugar
• 7 tbsp butter in a room temperature
• pinch of salt
• 1 big egg
• 1 tbsp milk
• 1 egg wiped to brush the dough with it before baking
• sugar for sprinkling

Let’s start with the dough (very simple procedure). Put all the ingredients into the bowl and knead it with hand. When all the ingredients connect nicely form a ball, wrap in a silver or foil and place in a fridge for at least 2 hours. I did not do it and my galettes turned out simply delicious. However, if you want to avoid the morning kneading or someone has a tendency to take over your table, you can do it in the evening. The dough can survive in a fridge up to 4 days.

Now let’s do an almond cream that taste great. First grind almonds with 2 tablespoons of sugar in a blender and set aside. In a bowl whisk the butter (I do not have a food processor so I did wi with a wooden spoon) until it reaches a creamy form. Add the remaining sugar and keep mixing, add the almond mixture, still mixing. Add the egg and salt, mix and in the end add milk. Stir until the mixture obtains a light creamy form.

Divide the dough into 5-6 equal parts (or less if you like it bigger). Dust a surface of your table with a flour and form a round flat shape out of each piece. Transfer it on a baking paper and start to organize the filling. First spread 2 tablespoons of an almond mix on each of them, but live about 1 cm on the edge free. Place pieces of figs in the center and fold the edges of the dough, so it will keep the filling inside. Brush the edges of your galette with an egg and sprinkle with a sugar.

Preheat the oven to 160*C and bake for about 50 minutes. Let it cool for around 30 minutes. It tastes amazing with a ricotta cheese!

Enjoy, Marta.


Source: A sweet spoonful

I can still find figs on a shop shelves, so I keep eating them. I have few reasons to love it – the most important ones will be beautiful color and interesting flavor, the other one – I love to cut them.I can still find figs on a shop shelves, so I keep eating them. I have few reasons to love it – the most important ones will be beautiful color and interesting flavor, the other one – I love to cut them.30 min50 min70 min5-6 servingsBreakfast