Recipe type: Pastry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
This Fig Blueberry Almond Galette is a flakey, sweet and healthy pastry to add to your breakfast or brunch menu
  • For Crust:
  • 1¼ cups chilled spelt flour (or gluten free flour blend)
  • ¼ teaspoon sea salt
  • 1 stick cold unsalted butter, cut into cubes
  • ¼ cup plain fat free Greek yogurt
  • 2 teaspoons fresh lemon juice
  • ¼ cup ice water
  • for Filling:
  • 1 cup sliced figs (about 6 figs)
  • ½ fresh blueberries
  • ¼ cup coconut palm sugar
  • 1 egg (for egg wash)
  • ¼ cup sliced almonds (for topping)
  1. For the crust, add flour and salt to a large bowl and mix. Cut in butter into the bowl and combine with a pastry blender until a coarse meal forms. In another small bowl, whisk together Greek yogurt, lemon juice and ice water and add to the flour mixture. Using your fingers, mix in the wet ingredients until large lumps form before patting it into a ball. Cover the dough with plastic wrap and refrigerate for 1 hour.
  2. In a separate bowl, toss figs, blueberries and sugar together.
  3. Preheat oven to 400°F and line a baking sheet with parchment paper.
  4. On a floured countertop, roll out the dough into a 12-14-inch round. Transfer the dough to the baking sheet.
  5. Arrange the figs and blueberries over the dough, leaving a 2-inch gap around the borders of the dough. Fold the borders over the fruit filling pleating the edges to hold the filling together. Brush the dough with the egg wash and sprinkle the edges with sliced almonds.
  6. Bake for about 45 minutes or until the crust is golden brown.
This recipe was inspired by Jo Cooks
Recipe by My Digital Kitchen at