1 Roasted Fig Frangipane Galette Recipe | Riot of Flavours
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Roasted Fig Frangipane Galette

February 15, 2014

I am back after a short hiatus. Had a bake sale last month – a spur of the moment decision, which gave me great insight into the palate of Mumbai’s foodies. Been busy with work since then, and although I have been cooking loads, haven’t got around to actually photographing (professionally of course) or writing about them here. Although, if you are following me on Instagram @Riotofflavours, you’ll see what I’ve been up to.

In other news, more has happened on the BestKeptSecrets front. First of all, my recipe got selected into BawiBride‘s first ever crowd-sourced recipe e-book! (Download it from here for 10 really delicious traditional recipes from all across India). And thanks to the selection, it was also mentioned with the photograph in two different newspapers! Quite an excitement for yours truly. You can check out the links here in DNA and today’s MidDay!

Anyway, coming back to my recipe for today. Last week was Ishaaq’s and my mini-versary. So I made some lovely flatbread courtesy MyJhola from scratch! The next day I decided to use some beautiful voluptuous figs in a dessert. After much research, I decided on a Roasted Fig Frangipani Galette.

I love galettes, pies and tarts of all kinds. The more rustic, the better (I am creatively challenged when it comes to making things look pretty and all dolled up!). A galette is nothing but pastry dough, topped lovingly with some fresh fruit, etc, and baked in the oven like a tart without the mould. I filled mine with some frangipane, which is a concoction of almond paste, butter, sugar, vanilla and egg.

In this recipe, I refer to the pastry dough that I made for the mulberry pie many blog posts ago. You can catch it here. This has worked best for me and consistently. I found it to be even more crumbly when I used a pastry cutter and my countertop to make the dough. The beauty of this galette is in the contrasting textures. The crumbly, buttery goodness of the crust with the squishy, subtle sweetness of the figs is beautifully complemented by the frangipane.


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Roasted Fig Frangipane Galette
A rustic fruit galette...
Course dessert
Prep Time 60 minutes
Cook Time 30 minutes
Course dessert
Prep Time 60 minutes
Cook Time 30 minutes
  1. Prepare the pastry dough according to the instructions.
  2. For the frangipane, grind the almonds to a paste.
  3. Add the butter, sugar, egg and flour and grind till it all comes together and forms a sticky paste.
  4. Preheat the oven at 180 Celsius.
  5. Once its hot, drizzle the figs with the honey and pop into the oven.
  6. In the meanwhile, roll the cold pastry dough on a large piece of parchment paper till it is a quarter of an inch thick.
  7. Place the paper on an oven tray.
  8. Coat it with the frangipane, leaving around two inches of space from the edge.
  9. And place the roasted figs fairly close on the 'frangipane'd area.
  10. Fold the edges of the dough - using a palette knife if need be.
  11. Bake the galette in the oven for around 20-25 minutes till the frangipane rises and the crust is golden brown.
  12. Dust with icing sugar and serve warm.
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  • Perzen Patel February 16, 2014 at 10:58

    Wow this looks absolutely stunning and even though its quite impossible to feel hungry after the breakfast I had I am actually quite ravenous now!

  • Shanti February 16, 2014 at 19:25

    Haha, thanks Perzen! I loved the crust and the figs best!

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