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How to Make Fruit Galettes
Method
Preheat oven to 180°C (or 160°C fan-forced) and line 2 large baking trays with baking paper. Using a small side plate as a stencil, cut a single circle out of each pastry sheet. They should be approximately 20cm in diameter. Mix the caster sugar and ground spices together in a bowl and set aside. Leaving a 4cm border, spread a little cream cheese in the centre of 4 of the pieces of pastry. You want the cream cheese to be about 1cm thick. Top evenly with sliced figs and rosemary. Fold the edges inwards to form a ‘galette’ shape. Leaving the same size border, sprinkle the almond meal in the centre of the remaining 4 pieces of pastry. Top evenly with the sliced pear and sprinkle each with approximately half a teaspoon of the sugar mix. Fold the edges inwards to form a ‘galette’ shape. Using a pastry brush, brush the pastry with the beaten egg and sprinkle each galette with a little of the raw sugar. Place 2 galettes on each baking tray and bake for 20 minutes. Remove from oven and bake the second batch. To serve, drizzle the pear galettes with honey and sprinkle with crushed walnuts. Serve the fig galettes as is
