I must have gone on about galettes before but here I go again. Just so versatile and understated, my kind of galette consists of short, buttery pastry rolled out rough and topped with basically anything you fancy. The edges are then folded over in a haphazard way and the whole thing is baked to a crisp. In my opinion, as long as you use a really fine and melt-in-your-mouth pastry (like the one below) the world is your oyster. I like to sprinkle the pastry with a layer of ground almonds or pistachios when making sweet galettes, and use fruit in season. Having a layer of nuts at the base helps when using juicy fruit like figs or plums as they can make the pastry soggy. Always, always brush the pastry with melted butter and give the whole thing a final scattering of sugar. When it comes to savoury, steamed kale and dots of sausagemeat and pine nuts works very well, as does a riff on the pissaladiere using caramelised onions, chargrilled red peppers, anchovies and a few cheeky olives.
For the pastry
180g plain flour
1/4 tsp salt
170g cold unsalted butter, cut into small cubes
about 80ml iced water
For the nut layer
3 tbsp ground nuts (hazelnuts, almonds or pistachios)
2 tbsp plain flour
60g caster sugar
For the topping
6–8 fresh figs
pinch sea salt
5 tbsp vanilla sugar or caster sugar, plus extra to sprinkle
handful walnut halves (optional)
knob unsalted butter, melted
Make the pastry. Put the flour and salt in a bowl with the butter and use your fingertips to rub the butter into the flour. The butter should still be visible in small chunks. Slowly drizzle in the ice-cold water, just enough to bring the ingredients together to form a dough. Don’t overwork it. Wrap in clingfilm and rest in the fridge for at least 30 minutes.
Preheat the oven to 200°C. Roll the dough out on a lightly floured surface to form a large thin round. You’re aiming to get the pastry about 2–3mm thick. Transfer the dough to a lined baking sheet.
Scatter the ground nuts, flour and sugar over the pastry. Slice the figs and place in a bowl with the salt and sugar. Toss to combine. Arrange the fig slices neatly over the pastry, I like to do concentric circles. Fold the edges of the pastry up over the figs, tucking them as you do so. Scatter over the nuts. Brush the pastry border with melted butter and sprinkle with extra sugar.
Bake in the oven for 40–45 minutes, or until the pastry is crisp and golden.
Serve with ice cream, pouring cream or custard.
(Recipe adapted from apple galette in Spring: the cookbook, Skye Gyngell, Quadrille)