Did you hear that autumn is knocking at our doors and pushing summer out of it? But did you also hear that figs actually have a second crop in early fall? I heard, and so I hopped and skipped over to the kitchen and baked up this buttery Grain Free Fig Galette. And now I’m going to share the recipe with you.
I love eating seasonally. So it’s only natural that pie also has a season, right? Well.. the season may last a bit longer than usual growing seasons do. After the fall crispness always comes the cool winter, and we all need a little bit of a buttery crust along with our tea to keep our hearts and bellies happy.
Enough joking here – let’s talk about the crust of this galette. It’s gluten-free as well as grain free. And it doesn’t require any beautifully shaped creations to come together. Just a good old rolling pin (or bottle) and some more work with your hands. Personally, I think the messier it looks afterward, the better it tastes.
Try it warm out of the oven, but save some for a later time – if you manage, it tends to be hard to do at our place. I find that the flavors really infuse the crust when it sits in the fridge for a bit.
Feel free to swap the figs with another fruit of your choosing, but just beware – some release a lot more liquid and may make the crust a bit soggy. Or try it with figs. They are such a great tasting fruit & they are also so good for you. If you missed my PSA on figs, you can find it here.
I want to know if you make this, so drop me a comment down below and let me know how you like it!
- For the crust:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup cassava flour
- 1 tbsp local honey
- 6 tbsp butter
- For the filling:
- 1 pint of figs
- 1/4 cup cassava flour
- Optional: Sweetener of choice
- Egg wash:
- 1 pasture raised egg
- In a food processor mix together the dry ingredients very briefly.
- While the processor is running add in the honey and butter one tablespoon at a time. Allow the dough to mix together until it starts to clump into a ball.
- Grab a piece of plastic wrap and put the ball of dough in there. Cool in the fridge for two hours.
- In the meantime, right before you grab the dough out of the fridge, make the filling by cutting up the figs and mixing them with the cassava flour & sweetener if using any.
- Preheat the oven to 325F.
- Take the dough out of the fridge and put on top of a piece of parchment paper, flatten a bit with your hand and place another piece of parchment paper on top. Roll out the dough into a circle (or whatever shape you choose, just try to make sure the thickness is pretty equal all around).
- In the middle of your rolled out dough place the filling leaving at least two inches of space around it. Fold the edges of the dough over the filling. Place the galette with the parchment paper on top of a baking sheet.
- Crack an egg into a bowl and whisk together and lightly brush the sides of the galette with it. Place into the preheated oven and bake for 45 minutes or until the top is golden brown.
Don’t have the time to make it right now? Pin it now, and come back to it later!
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