Fig and raspberry galette, lactose free, gluten free

Ingredients

• 110 g Raspberries, fresh
• 9 pcs Figs, ripe, raw, stemmed and quartered
• 3 tbsp Water
• 3/4 tbsp Lemon juice, fresh
• 3/4 tbsp Cream, heavy, lactose free
• 1/4 tsp Almond extract
• 180 g Gluten free flour mix
• 6 tbsp Unsalted butter, lactose free
• 5 1/4 tbsp Cane sugar
• 3/4 pcs Egg, whole

Method

1. Prepare the dough;
2. Fit a food processor with the metal blade.
3. Add the flour (reserving 2 tablespoons), 4tbsp of sugar, and salt to the work bowl.
4. Pulse the machine 2 or 3 times to mix the ingredients evenly.
5. Using a sharp knife, cut the butter into cubes then add them to the work bowl.
6. Pulse the food processor 8 to 10 times.
7. Add the ice water and pulse the machine 10 to 12 times.
8. To test the pie dough, stop the food processor and squeeze a piece of dough.
9. If the dough crumbles, add more ice water, a tablespoon at a time, and pulse just until the dough holds together when pinched.
10. When the dough is done, it should come together in a rough mass in the food processor bowl but not form a ball.
11. Do not overmix or the crust will be tough.
12. Transfer the dough to a floured work surface.
13. Shape the dough into a 12-cm disk.
14. Wrap well in plastic wrap and refrigerate for at least 1 hour.
15. Meanwhile, prepare the filling;
16. In a large bowl, gently toss together the figs, 1 tablespoon granulated sugar, remaining flour, the lemon juice, and almond extract until evenly distributed.
17. Once the dough is chilled, roll it so it fits into 20cm round pan.
18. Leaving a 4-cm plain border, sprinkle the remaining 1tbsp flour and 1tbsp of the remaining sugar over the prepared pastry.
19. Arrange the fig filling in the center of the pastry, keeping it off the border.
20. Fold the border up and over the filling, forming Loosen pleats all around the edge and leaving the center open.
21. Brush the pleated dough with the egg mixture, then sprinkle it with 1tbsp of the remaining sugar.
22. You will not use all of the egg mixture.
23. Bake for 25 minutes.
24. Scatter the raspberries over the figs, then sprinkle with all the remaining sugar.
25. Continue baking until the crust is golden brown and the raspberries are just beginning to soften, 8 to 12 minutes more.
26. Transfer to a wire rack and let cool.
27. Serve warm or at room temperature.