CHOCOLATE AND FIG FRANGIPANI GALETTE WITH A PISTACHIO CRUST
Gluten Free or not!
With its nutty and crunchy crust, almost gooey chocolate centre and sweet tangy fig topping every mouthful will be proof of your everlasting love!
With figs nearing the end of the season you can replace them with poached quince, raw tamarillo’s or even frozen raspberries. Anything red and fruity will do! We just couldn’t help but take the figs that our friends at ooooby (out of our own backyard) delivered to make this beautiful creation.
½ c raw pistachios
2 c gluten free flour or plain white flour
½ t baking powder
3 T brown sugar
Pinch of salt
130 g butter, chilled and cubed
¼ c ice cold water
60 g butter
60 g dark chocolate chopped finely
1 c almond meal
50 g sugar
30 g cocoa powder
¼ t salt
Juice and zest of one mandarin
1 T vanilla essence
½ c frozen raspberries
½ c sugar
Juice and zest of one lemon
10 medium figs sliced finely
Small handful of chopped pistachio nuts
½ t rock salt
Crushed pistachio nuts
Start with making the pastry. It’s a simple as this! Blend pistachios in food processer until roughly chopped. Add flour, sugar, salt and baking powder and pulse until blended. With the machine running first add the butter, then the egg and finally the water and blend until it binds. Don’t over mix.
Turn it out on a floured bench and, if it’s a little bit too sticky to roll into a ball, add a little more flour. Now, push the ball down with your palms until it’s the size of a side plate and refrigerate whilst you make the chocolate frangipani and raspberry lemon syrup.
Melt butter and chocolate in the microwave for 30 – 40 seconds till melted. Leave to cool a little then beat in the egg. Add remaining ingredients and mix well.
Now make the syrup. Simmer the raspberries, sugar and lemon juice and zest for 5 – 7 minutes till thick and syrupy. Strain and put aside for later.
Heat the oven to 180°C.
Roll the pastry out to a round just a little bigger than the top circumference of your Ironclad Pan. I like to roll the pastry between two pieces of grease proof paper. Lay the pastry into and up the sides of your well- greased pan. You don’t need to worry about it looking perfect as you will fold the pastry in to create the galette later on.
Spoon the frangipani mix into the centre of the pastry and using a spoon spread it out, leaving a one and a half inch border around the edge. Arrange the figs on top of the frangipani starting at the outside and working into the middle. Pile any leftover figs high in the centre.
Fold the rim of the dough up and over the edge of the filling. Use a pastry brush to dribble the syrup over the fruit, brush the pastry with egg yolk then sprinkle with pistachio and rock salt and bake for 35 - 40 minutes.
Serve hot, warm or cold with cream or mascarpone and a sprinkle of pistachio and rose petals.
If using quince. Slice 3 poached quinces into 8 and arrange as per figs.
If using tamarillos, cut 12 peeled tamarillos into thin slices, drain over a sieve and add the juice to the raspberry syrup. It will need to simmer for a few minutes longer to reduce to a syrup.
If using frozen raspberries, use 2 cups straight from the freezer.