Prep Time

45 min

Cook Time

35 min

Yield

8 slices

Level

medium

A seasonal autumn/winter tart pairing frozen fig and beetroot purees in a buttery shell, finished with a glossy fruit filling glaze.

A free-form tart built around two frozen purees that aren’t often paired — fig’s jammy sweetness against the earthy, slightly mineral note of beetroot. The result reads as deeply seasonal without relying on cinnamon-spice clichés.

Seasonal - medium

Spiced Fig & Beetroot Galette

Ingredients

250g

all-purpose flour

125g

Flechard Unsalted Butter Block 82%, cold and cubed

1tsp

Salt

2tsp

Sugar

60ml

Ice Water

250g

Ponthier Fig Puree

150g

Ponthier Beetroot Puree

50g

Menz & Gasser Strawberry Fruit Filling 70%, warmed (for glaze)

Method

Make the Pastry

Pulse flour, salt, and butter until pea-sized pieces remain. Add ice water and bring together into a dough. Flatten into a disc and chill for 30 minutes.

Reduce the Purees

Reduce the fig and beetroot purees separately over low heat with sugar until thickened, keeping them apart to preserve clear color. Combine once reduced.

Assemble the Galette

Roll the chilled pastry into a 30cm round. Spread the fig-beetroot filling in the center, leaving a 5cm border, then fold the edges over to form a rustic galette.

Bake and Glaze

Bake at 200°C for 30-35 minutes until the pastry is deeply golden. While still warm, brush with the warmed strawberry fruit filling for shine.

Chef's note

Reduce both purees separately on low heat before combining — fig releases more water than beetroot, and reducing them apart keeps the final color from turning muddy. The 82% butter block in the pastry base is non-negotiable here; a lower-fat dough won’t hold its shape against the wet filling. Finish with a thin brushed layer of warmed fruit filling for shine rather than a standard egg wash, which would dull the deep magenta color.

Build the order