Fig & Pear Galette

Picture to come.  It was devoured before I could photograph so I will have to make another especially for a picture; what a shame!

For the pastry:

60g plain flour

30g polenta, fine cornmeal

1 scant tbsp caster sugar

1/4 tsp salt

60 cold butter, diced

1-3 tbsp iced water

For the Filling:

4 fresh figs, finely slliced

1 large pear, peeled, cored and sliced

4 tbsps crème fraiche

Handful amaretti biscuits, crushed

  In a food processor, pulse dry ingredients, then add the butter and pulse until it resembles coarse breadcrumbs.  Add enough water to form a dough and wrap in cling-film and place in the fridge for 30 minutes.

  Preheat oven to 190C and lie a baking sheet.  Roll pastry into a rough circle, transfer to the baking sheet and scatter with the biscuits, leaving a 6cm margin.  Top with the fruit and sprinkle with 2-3 tbsps sugar, then dollop with the crème fraiche.  Sprinkle more with sugar, dampen edges with water, then wrap them over themselves to form a knobbly rim.  Place in the oven for about 20 minutes or until pastry is cooked through.  Serve warm with more crème fraiche or cream.