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Barossan Style Fig Galette

Since arriving back in Australia, one thing I have been attempting to do is try new recipes on guests, rather than the falling back on old faves and standbys. Progress has been slow to date but got a big boost with the pantry stock up a few weeks ago. Just before I headed off to the Barossa Valley for the biennial Vintage Festival, there was time to squeeze in dinner for my good and long suffering friend Josie (who has been checking our mail and greeting visitors to our house for the past 18 months).

I had bought some near perfect figs from Coles, of all places, and knew that I wanted to make a simple dessert to end our meal. Like Nigella and Donna, Maggie Beer is a great inspiration with her simple style and no nonsense approach. Every time we visit the Barossa, we have morning or afternoon tea at Maggie’s Farm Shop although, it was like a mad house this visit on the extra long, long weekend. I have pawed through ‘Maggie’s Table’ many times, but have made relatively few of the dishes from it. One of the things I really like about this book are the narratives about life in the Valley and photos of the local producers and providores. It’s the perfect pre-trip read. This time I took inspiration from her Fig Galette in the Autumn section.

Issegiac Prunes

Prune Pruneaux at Issegiac Market

Time was not on my side so I’m afraid the rough puff pastry was not an option.  Neither did I have fig jam to hand – something I am never normally without.  I did however have a jar of the most amazingly thick and intense Prune Preserve that I bought at the Sunday market in Issegiac in the Dordogne, France (as you do).  So, as is my want, I adapted on the run.

Barossan Style Fig Galette

  • 2 x frozen puff pastry sheets
  • 4 x ripe figs
  • 2 x tbsp plum or fig jam or other good quality preserve
  • icing sugar to dust or maple syrup to drizzle (optional)

– Pre-heat oven to 200c
– Place puff pastry sheets on top of one another and allow to defrost (do not roll or press together)
– Cut the largest disc you can from the double thickness pastry.  The corners can be saved for decoration or folded under if you want a truly rustic look
– Spread jam evenly over the disc, leaving a 5cm border around the edge
– Thickly slice figs and place on jam in concentric circles
– Fold edge of pastry over on itself, so it is covering the edge of the fruit

Edge folded - ready for baking...

Edge folded – ready for baking…

– Place on tray and bake in oven for 25 – 30 mins until pastry is puffed and golden brown and fruit is just cooked
– Allow to cool slightly before serving with good vanilla ice cream

Depending on the ripeness of the figs and the sweetness of the jam, you may need a little extra sweetness so a dusting of icing sugar or a tablespoon of maple syrup drizzled over the Galette before slicing are good options.

This takes little time or effort to prepare so it can be thrown together at the last minute if you go crazy and decide to have people over on a school night.

Straight from the oven...

Straight from the oven…

Only 2 years until the next Vintage Festival and afternoon tea at the Farm Shop.  Who knows – perhaps the (in)famous Apex Bakery may even be open this time!

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