Recipe Fig, lemon and almond galette : Practical and Delicious

Recipe Fig, lemon and almond galette : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Fig, lemon and almond galette. You are currently reading Recipe Fig, lemon and almond galette : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Fig, lemon and almond galette requires 6, cook 6 and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This winter dessert is packed with fresh and dried figs, and almonds on a delicious sour cream pastry.

Ingredients:

13 Ingredients

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  60g Italian amaretti biscuits, crushed
  
  
  


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  Finely grated zest of 1 lemon
  
  
  


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  1 tbsp plain flour
  
  
  


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  75g dried figs, tops trimmed, finely chopped
  
  
  


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  75g natural almonds, roasted, finely chopped
  
  
  


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  10 figs, halved
  
  
  


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  40g baby dried figs (see note), tops trimmed, halved
  
  
  


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  8 fresh small bay leaves
  
  
  



• Sour cream pastry



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  250g (1 2/3 cups) plain flour
  
  
  


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  60g icing sugar, plus extra, to dust
  
  
  


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  200g chilled unsalted butter, finely chopped
  
  
  


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  80g (1/3 cup) sour cream
  
  
  


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  1 tsp vanilla extract
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  For sour cream pastry, process flour, icing sugar, butter and a pinch of salt in a food processor until mixture resembles crumbs. Add sour cream and vanilla and, using the pulse button, process until mixture forms large clumps. Tip onto a work surface and press pastry together to form a flat rectangle, wrap in plastic wrap and refrigerate for 2 hours. Combine biscuits, zest, flour, chopped dried figs and almonds in a bowl.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 200ËšC.
  
  
  


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  Step 3
  
  
  
  
  Roll out pastry on a piece of baking paper with a floured rolling pin to 21cm x 45cm, then trim edges straight. Carefully lift pastry on baking paper onto a large oven tray. Scatter biscuit mixture over pastry, leaving a 3cm border, then arrange fresh and baby dried figs over the mixture. Carefully fold in the long sides of the pastry, followed by the short ends, using the paper to help you, then tuck bay leaves in among figs. Bake for 30–35 minutes or until top and base of pastry are golden.
  
  
  


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  Step 4
  
  
  
  
  Cool galette for 10 minutes, then dust with extra icing sugar and serve warm or at room temperature.
  
  
  

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