Name: Fig, lemon and almond galette
Yield: 1
Ingredients: 60g Italian amaretti biscuits, crushed; Finely grated zest of 1 lemon; 20.00 ml plain flour; 75g dried figs, tops trimmed, finely chopped; 75g natural almonds, roasted, finely chopped; 10 figs, halved; 40g baby dried figs (see note), tops trimmed, halved; 8 fresh small bay leaves; 250g (1 2/3 cups) plain flour; 60g icing sugar, plus extra, to dust; 200g chilled unsalted butter, finely chopped; 80g (1/3 cup) sour cream; 4.40 gm vanilla extract

Fig, lemon and almond galette

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Winter dessert: Fresh and dried figs with almonds on a sour cream pastry.

Ingredients:

60g Italian amaretti biscuits, crushed
Finely grated zest of 1 lemon
20.00 ml plain flour
75g dried figs, tops trimmed, finely chopped
75g natural almonds, roasted, finely chopped
10 figs, halved
40g baby dried figs (see note), tops trimmed, halved
8 fresh small bay leaves
250g (1 2/3 cups) plain flour
60g icing sugar, plus extra, to dust
200g chilled unsalted butter, finely chopped
80g (1/3 cup) sour cream
4.40 gm vanilla extract

Instructions:

To make the sour cream pastry, place flour, icing sugar, butter, and a pinch of salt in a food processor. Pulse until the mixture resembles crumbs. Add sour cream and vanilla extract, then pulse until the mixture forms large clumps. Transfer the mixture onto a work surface, press it together to form a flat rectangle, wrap it in plastic wrap, and refrigerate for 2 hours. In a separate bowl, mix biscuits, lemon zest, flour, chopped dried figs, and almonds together.
Preheat oven to 200ËšC for ultimate baking perfection.
Roll out the pastry on a floured surface to a 21cm x 45cm rectangle, then trim the edges straight. Transfer the pastry onto a baking tray lined with parchment paper. Sprinkle the biscuit mixture over the pastry, leaving a 3cm border. Arrange fresh and baby dried figs on top. Fold in the long sides of the pastry, followed by the short ends, using the paper to assist you, then tuck bay leaves among the figs. Bake for 30-35 minutes until the pastry is golden on top and bottom.
Allow the galette to cool for 10 minutes, then sprinkle with additional icing sugar before serving warm or at room temperature.

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