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Dried Fig Galette

Dried Fig Galette-12

Cook Time: 40 Min

Total Time: 1 hour 15 minutes

Yield: 8 slices

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Dried Fig Galette-12

Ingredients

  • Single chocolate pie crust
  • ½ C. canned almond pie and pastry filling
  • 7 oz. dried figs, sliced 1/8” pieces
  • ½ C. water
  • ½ C. jam of your choice (fig, strawberry, orange, etc.)
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • Zest of 1 orange
  • ¼ C. sliced almonds

Directions

  1. In a medium saucepan, combine figs, water, jam, cinnamon, and orange zest; bring to a boil then reduce to a simmer for 10 minutes, until thickened; remove from heat and allow to cool.
  2. Preheat oven to 375°F and line a baking sheet with parchment.
  3. Roll chocolate pie crust out to a 10-11” circle and place on the parchment; spread almond filling over the crust, leaving a 1” border at the edges.
  4. Pour cooled fig filling over the almond filling. Fold up the edges of the crust over the filling about 1-2”; fold the crust as you go to form pleats.
  5. Brush the edges of the dough with an egg wash and sprinkle with turbinado sugar.
  6. Bake for 25-30 minutes, then sprinkle the sliced almonds over the filling and bake an additional 5-10 minutes or until the edges start to brown. Place on a wire rack to cool before serving.

Dried Fig Galette

Dried Fig Galette-12

Cook Time: 40 Min

Total Time: 1 hour 15 minutes

Yield: 8 slices

Ingredients

  • Single chocolate pie crust
  • ½ C. canned almond pie and pastry filling
  • 7 oz. dried figs, sliced 1/8” pieces
  • ½ C. water
  • ½ C. jam of your choice (fig, strawberry, orange, etc.)
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • Zest of 1 orange
  • ¼ C. sliced almonds

Directions

  1. In a medium saucepan, combine figs, water, jam, cinnamon, and orange zest; bring to a boil then reduce to a simmer for 10 minutes, until thickened; remove from heat and allow to cool.
  2. Preheat oven to 375°F and line a baking sheet with parchment.
  3. Roll chocolate pie crust out to a 10-11” circle and place on the parchment; spread almond filling over the crust, leaving a 1” border at the edges.
  4. Pour cooled fig filling over the almond filling. Fold up the edges of the crust over the filling about 1-2”; fold the crust as you go to form pleats.
  5. Brush the edges of the dough with an egg wash and sprinkle with turbinado sugar.
  6. Bake for 25-30 minutes, then sprinkle the sliced almonds over the filling and bake an additional 5-10 minutes or until the edges start to brown. Place on a wire rack to cool before serving.

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