My gluten free figs galette with chestnut cream

Yield 6 slices



  1. Add the flours, salt and sugar, mix well. Add the butter and either pulse in a x the mixture till almost fully combined into a ball. Add tea spoon of  ice water if mixture is dry.
  2. Tip out the dough on a lightly floured baking sheet  ( use some rice flour) and form a ball. Cover with wax coated fabric ( versus cling film) and refrigerate for minus an hour but overnight is even better.
  3. Roll out in a circle with lightly dusted rolling pin, a couple a millimetres tick.
  4. Layer the sliced figs into the middle and pack them tight as they will shrink in the oven. Keep a rim of about 3 cm free.
  5. Fold over the edges gently. Brush with the egg wash and sprinkle with sugar.
  6. Bake in pre heated oven at 180C for 40 to 45 minutes. Let cool and serve with chestnut cream. To make the cream: gently fold the chestnut paste into the whipped cream. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at