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fig-and-plum-galette-imageThe  French word galette seems to have a few definitions and interpretations – I have made a sautéed and thin-layered sweet potato cake – similar to a rosti – that some would call a galette. Bonne Maman, purveyor of delicious conserves and treats, has a butter biscuit that they call a galette. But usually – in the UK and US at least – galette denotes a flat-ish, open fruit pie.

I like to think of galette as French for lazy-person’s pie, a pie for the non-baker. With this rustic approach there is no awkward transferring to a pie dish, pricking, blind-baking, trimming, worrying about shrinkage, making a faffy filling, worrying about leakage (!), etc. Or even knowing what any of the aforementioned baking terms mean.

I admit that this fruit galette is not the most refined of pies – a bit of a gargoyle among pies really – but who cares if it tastes good.fig-and-plum-galette-image

In any case, this galette is a tender golden cradle for the best of the autumn fruits – figs and plums. I love these fruits on their own best, but this is my second favourite option. And super-easy too. When you get a teensy bit jaded with the flood of plums and figs that we are seeing in the shops, this might be an option.  You can even freeze the dough as a disc and pull it out for a nearly spur-of-the-moment pie.

If you are, like me, a bit rubbish at pastry making then this recipe is for you.  Bung it all in a food processor, let it chill a bit, roll out not too precisely, and push up around some fruit.  This is now my preferred method for making sweet pies. Truthfully, I don’t often make pies (um, never!) so this might be a dangerous discovery. Since the first fruit galette a couple of weeks ago, there have been six others with various fillings and warm spices (for work, I hasten to add!) . This one, however, is our favourite. For now…

fig-and-plum-galette-imageCardamom-Spiced Fig and Plum Galette

Inspired by recipes from and, among others

Last year: Grilled Miso-Butter Corn and Tofu

Two years ago: Baked Veracruz Fish with a Twist (a family favourite – terrible pictures!)

Track of the week: London Grammar’s cover of Chris Isaak’s Wicked Game

The crust for this galette is fairly adaptable. You can make it gluten-free by using a gluten-free flour mix such as Bob’s Red Mill (US) or Dove’s (UK); use almonds in place of the oats; choose a different – or no – spice. And of course the fruit is whatever you fancy – apples, blackberries, bananas, blueberries, mango, pears. What I would say is that if you used something with a high water content, like blueberries, definitely toss these in some cornflour/arrowroot or you may end up with the dreaded “soggy bottom.” The best tip for this kind of dough is to have all of the ingredients, including the dry ones, chilled.

Vegans, I would recommend popping your portioned vegan margarine or coconut oil in the freezer to get it as cold as possible and, of course, use vegan cream or milk as the glaze wash. I am going to experiment with using brown rice flour rather than a g-f mix. I’ll post an update when I do. If you do so before I do, do let me know in the comments 😀


140g (1 cup) white spelt flour OR unbleached plain/AP flour

50g (1/2 cup) oats OR almonds – blitzed in a food processor to make a slightly coarse flour

¼ tsp ground cardamom (or ground seeds from 2 green cardamom pods) OR cinnamon

½ tsp fine salt

100g (1 stick, minus 1 tablespoon) unsalted butter OR vegan margarine/coconut oil – very cold and diced

1 tsp apple cider vinegar or lemon juice (I used some of my fruit vinegar)

4 tbsp ice-cold water

The Rest

25g walnuts, finely ground – divided

6 good sized-plums, stoned and cut into slices

4 ripe figs (I use black Turkish ones – amazing flavour compared to the green ones), sliced

1-2 tbsp maple syrup (or none if the fruit is very sweet)

1 tsp cornflour/arrowroot

1 ball stem ginger, finely chopped OR ¼ tsp ground ginger

1 egg yolk, lightly beaten OR vegan cream/milk

1 tbsp raw/turbinado sugar – optional

1. You really need a food processor to get the best dough, but you can also use a pastry cutter or knife – but no fingers: too warm. Pop the flour, oats, cardamom or cinnamon, the salt and chilled butter in the bowl of the processor. Process until you get floury ‘gravel’ then slowly pour in the water and vinegar (I put them together beforehand), pulsing or stop-starting your machine until the dough just starts to form a ball. This should take just a few seconds. Turn the dough out onto a flour or polenta dusted surface and pat gently into a disc. Wrap in clingfilm and chill in the fridge for at least an hour. Overnight is fine.fig-and-plum-galette-image

2. Just before you wish to bake, toss the fruit, maple syrup, cornflour and ginger together.

3. Remove the chilled dough and roll it out on a sheet of baking parchment that you have lightly dusted with flour or polenta. Roll it out to between a quarter and an eighth of an inch (3 mm), but you don’t need to be precise. If you are using a gluten-free mix or rice flour, press the dough out between two sheets of baking parchment.

4. Sprinkle over a little of the walnuts (this will help absorb some of the fruit juices) and top with fruit. Leave about a 3 inch/8 cm border of dough. With the side of your hands, gently fold the dough over the fruit. Don’t try and make it tidy as it will fold in soft pleats around the fruit. These pleats taste the best!

5. Brush the exposed dough with egg and sprinkle with sugar and add the remaining chopped walnuts to the fruit. Slide the galette and parchment onto a baking tray and bake at 180C/350F for about 30-35 minutes – depends on your oven. The crust will be very golden (I left mine in a tad too long in these photos – I blame the doorbell, but 30 minutes usually works well for me). Serve warm or room temperature, with cream, vegan cream, custard, cashew cream* or something like Oatley.

* Cashew cream: Blend 1 and 1/2 cups of raw cashews with 2 cups of warm, filtered water. Add in a touch of maple syrup and a tiny pinch of salt, to taste.

I am linking this autumnal recipe to a few challenges. First up, to One Ingredient co-hosted by Nazima at Franglais Kitchen and Laura at How To Cook Good Food. I often miss out on this one but glad to have the right stuff this month – Plums! Over at Delicieux and Eat Your Veg, Anneli and Louisa have the fab Four Seasons Food challenge, Sliding Into Autumn. So this is spot on. Last but not least, to Mark at Javelin Warrior’s Cookin’ W/ Luv for his Made with Love Mondays. I feel like I have been visiting him for ages but I think it has only been since last spring. Which seems a long way away now. Brrr.

autumn fruits

cashew cream

cashew cream


37 thoughts on “Cardamom-spiced Fig and Plum Galette

  1. lazy persons pie is right up my alley, great recipe! I love the rustic look, adds to the charm 🙂

  2. We are clearly on the same cooking wavelength here, as I have been dreaming up a cardamom spiced dessert involving cashew cream, and fruit, plus I am a rubbish pastry maker too :-). This looks so dreamy Kellie, and I may beat you to baking up a version with brown rice flour-perhaps this weekend-so look out!

    1. Great stuff. Let me know how your version turns out!

  3. I am a pie failure, but galettes I can do. The flavors in this are fantastic…every dessert should include cardamom!

    1. I’ve probably got far too many cardamom-centric recipes (scared to count them up) but I’m glad you like this one.

  4. PJ Sassifras says:

    I think the ‘rustic’ look actually makes it more sophisticated than a normal pie. The fruit is front and center, as it should be. This combination sounds amazing.

    1. Thanks PJ. I secretly think so as well. But perhaps not my own example.

  5. Maria Tadic says:

    Mmmmm this looks good! I love making gallettes – they’re not ugly…just rustic! Ha. Plus yours looks delicious and very comforting. WIll definitely give this one a try!

  6. So, I love to bake (and I wouldn’t go so far as to say I’m a non-baker) and I make pies quite frequently. But I’ve never made a galette! I look at them and they seem so daunting in their rustic simplicity – and I quickly go back to the comfort of my pie plate! But I love how you’ve taken the fear out of it and now I must give galettes a try… Thank you, Kellie!

    1. I’m amused to think that I of all people may encourage you to try a different type of baking!

  7. narf77 says:

    As a plum pervert and a fig fancier of old, and as someone who has fits when having to deal with fussy pastry this galette has my name written all over it. Served with a dollop of some sort of cream (almond for me and regular double for Steve) this looks like something that gustatory memories are made of. I plan on using almonds rather than oats as anything figgy and plummy is going to benefit from the addition of almond meal. I am getting excited about making this and will also use coconut oil rather than margarine to keep it healthy. Our weather is still cool and damp and perfect for something like this BUT it isn’t plum or fig season here…might have to opt for another equally delectable combination. I went hunting for “London Grammar” last week and found this version of “Wicked Game”… “Wicked” indeed! Miss R gets more kudos from her Tasmanian fan base ;).

    1. I would normally put almond with the plums too but I feel I do this too often and thought I would be a bit crazy (LOL) and use oats this time. More so because I’ve been taking galettes to my nutrition classes, and I give them plenty of nuts and seeds in other things. I really hope you try it. Do let me know 🙂 Oh, what about strawberries or blueberries instead? You’d need to put in a little more cornflour I suspect. Strawberry and basil might be nice, and leave the crust plain, no spice.

      1. narf77 says:

        At the moment all we have in the shops are apples, pears and citrus but within a short time that will change as Queensland is having a bumper year for sunshine and they are even getting rain now so we should get lots of the tropical goodies in soon…I am thinking mango! I love oats as well and if you grind them finely enough they do the same thing as almonds with less fat but I adore almonds based pastry and as I don’t eat a lot of sweet pastry based things I would make this decadent and full of almondy goodness.

      2. I was thinking of my Antipodean friends when I put mango in the list of alternative fillings. Enjoy the galette – once you have got used to having a plethora of fruit to eat raw.

      3. narf77 says:

        I don’t have a bathtub here to eat my mangoes in so I have to content myself to eat them over a very large platter :). They are SO cheap when they get to the green grocers, $1 for large mangoes but at least they are grown here in Australia and there aren’t too many carbon miles (and they are delicious! 🙂 )

  8. My mouth is watering at the thought of this…. cardamom is exquisite, no? And your galette, well that’s just perfect!

    1. Alas it is not the right season to make this as is for you. You will have plenty of summer fruit coming up soon so I would just eat that raw and not opt for spending any time baking with it. Mind you we are to pop back up to 20 this weekend, which isn’t too as shabby for this time of year

  9. Nazima says:

    Wonderful looking recipe. So full of flavour. I too have been looking at all the different interpretations for galette. My French husband has the impression it is a simple pie, as you say, cooked freestyle but with a topcrust as well as a bottom (I guess based on the frangipane filled recipes for Galette des Rois) but I think I prefer these rustic open pies as otherwise it would be a dense pastry sandwich. I like the idea of the oat crust. I have been using lots of spelt flour in bread and pizzas and like the taste it gives so I know I often say it but this is YET another of your recipes on my list. x

    1. Aw, thanks Nazima. I agree with what you say about top and bottom pastry being a pastry sandwich. I’ve never been fond of that kind of pie. The crust should show off the filling not be the centre of attention. Especially when it comes to seasonal, luscious fruit.

  10. Kellie this was so delicious, and I have baskets of plums to use up so thanks for another great seasonal recipe 🙂

    1. Of course you will have had it at Maggie’s. Although I really love the figs in this, freshly picked plums on their own will be fantastic. With cream 😉

  11. Deepa says:

    Love the cardamom and fruit combo. Time to make my first galette methinks!

    1. Yes! Let me know if you do. I would love your feedback 🙂

  12. Lisa says:

    This looks crazy delicious!

    1. I still need to make a FB page! Probably by the time I do it will have folded like MySpace. Glad you like this. I was thinking of you when I was writing up the vegan suggestions 😉

  13. I love the filing you have used here and think the galette makes the perfect low effort pudding with maximum wow factor. I prefer an open top pie like this which limits the amount of pastry. I love pastry and making it too which I’m surprised you don’t do too often. I love doing it by hand, finding it relaxing and to me there isn’t much that tastes better than a very light short pastry filled with delicious fruits. Perfect Autumnal pudding and great One Ingredient entry too!

  14. This looks divine! I love figs so much 🙂

  15. Jacqueline @How to be a Gourmand says:

    I’m all for lazy baking! A delicious tribute to the season’s fruit Kellie. I agree with you re the flavour of Black Turkish figs – they would be my preference too 🙂

  16. This looks scrumptious! Figs and cardamom – sounds like a wonderful pairing. And your photos are beautiful!

  17. Bernice says:

    This looks wonderful and is so different! It is beautiful to look at. 🙂

  18. Sally says:

    Loving your pics on this post Kellie – especially the fig on the spoon.

  19. This looks amazing!

  20. Your photos alone make me hungry. I love fresh figs – a perfect summer recipe.

    1. Aw, thanks Shanna. I try never to read food blogs when hungry. Like going to the grocery store when hungry – very dangerous!

  21. Deena Kakaya says:

    Cardamom, my fave spice for sweet stuff…-and that pastry looks so crisp and casually seducing. Speaking of casual, I am smiling at how you causally demystify dishes that may otherwise seem unapproachable for their terminology x

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