First posted: Mar 20, 2018

Fig and Rosemary Galette with Spelt Flour

 

Have you tried Spelt Flour before? Spelt is a beautiful, ancient whole grain, and while not wheat-free, it is more easily tolerated by people with wheat and gluten sensitivities. It’s higher in protein and fiber and lower in gluten than regular wheat, so it’s worth getting excited about. It’s also budget-friendly and easy to bake with – and what better way to test it out than with this pretty-as-a-picture Fig Tart?

 

Ingredients

Cooks in:        Serves:4-6

For the Filling
  • 8-10 medium sized ripe figs, halved
  • 1 Tbsp butter
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp orange or clementine juice (optional)
  • 1/3 tsp cinnamon
  • 1 sprig fresh rosemary
For the Pastry
  • 1 cup spelt flour
  • 1/3 cup cold butter, cut into cubes
  • 1 egg
  • Pinch of salt
  • 1-2 Tbsp cold water, if needed

What to do

1. Mix together the pastry ingredients, adding water as needed, until you have a bread-crumb like texture. Gently bring together and wrap in cling film in a soft ball. Chill for 20 minutes.

2. Meanwhile, gently fry the figs together with the butter, honey/maple syrup, cinnamon and rosemary until just softened and starting to caramelise, about 3-5 minutes. Set aside to cool for a few minutes.

3. Pre-heat oven to 180C and remove the pastry from the fridge and roll out into a rough circle on a lightly floured surface until about 1/2 cm thick. Lay the figs out on the centre of the pastry, leaving a 2-3cm border. Add an extra sprig of fresh rosemary and then fold in the sides of the pastry and press together to create a rustic border on the tart.

4. Place the tart gently onto a non-stick baking tray and bake for 20-25 minutes or until golden and fragrant. Remove from the oven and serve immediately with double thick cream, coconut cream or Greek yoghurt.



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