Fig & Mushroom Galette with a Balsamic & Fig Chutney  - Single Variety Co

Fig & Mushroom Galette with a Balsamic & Fig Chutney 

This galette is made with a wholemeal spelt flour pastry, topped with caramelised onions and mushrooms in a fig and balsamic reduction. Walnuts are crumbled over at the end of cooking for some bite and it’s served with cream cheese and a simple fig chutney. The caramelised onions and mushrooms, along with the fig chutney in this recipe, are both made with our Black Bursa Fig Preserve. It can easily be made vegan by using dairy free butter and cream cheese.

You can make your own spelt pastry for a wholemeal crust which adds texture and an earthiness to the flavours. It’s a simple recipe to make, and you don’t need to rest this pastry either. Just ensure your butter is cold fresh from the fridge, use ice cold water, and you work fairly fast so the butter doesn’t start to warm. Or you can buy pre-made pastry to speed up the process.

You can serve this along side some pan-fried greens or a simple side salad for a dinner or lunch idea. It would make a delicious addition to any picnic or dinner party!



Fig Galette Filling

1 tsp butter

350g or 4 small red onions - thinly sliced

300g chestnut mushrooms - thinly sliced 

3 tbsp balsamic vinegar

3 tbsp Black Bursa Fig Preserve

2 sprigs of fresh thyme

1 tsp sea salt

2 fresh figs - cut into 8 small wedges

2 tbsp cream cheese


Pastry Ingredients

100g butter - chopped into small cubes

200g wholemeal spelt flour

pinch of sea salt

8-9 tbsp ice cold water

flour for dusting




1/ Pre-heat the oven to 160°C. Heat the butter in a frying pan then sweat the onions and salt over a medium heat with the lid on for 10 minutes until soft. 

2/ Add the sliced mushrooms, 1 tablespoon of balsamic vinegar, 1 tablespoon of Black Bursa Fig Preserve, freshly ground pepper, and sprig of thyme - reserving a few leaves for garnishing. Cover with the lid and let this sweat for a further 10 minutes.  Once everything is soft, taste to check for seasoning and remove the sprigs of thyme. Leave to cool while you make the pastry.

3/ In a food processor, pulse the flour, salt and butter a few times until the flour resembles breadcrumbs. Be careful not to overwork the dough. A few tablespoons at a time, add the ice cold water and pulse, adding enough water to bring the pastry together into a soft dough.

4/ Gather the mixture together into a small ball with your hands. On a large sheet of baking paper, lightly dust with flour then roll the dough into a rough 30cm circle. Spoon the caramelised onions and mushrooms on top of the pastry, leaving a 3cm edge. Carefully fold in the edges to create a crust - it might tear a little but that’s okay, it’ll add to the homemadeness!

5/ Place on a baking tray in the centre of the preheated oven and cook for 35 minutes. Check the pastry is cooked on the base - if it feels soft, cook for another 10 minutes. Crumble over the walnuts, scatter the fresh thyme leaves, arrange the sliced figs on top and cook for a further 10 minutes. 

6/ Make the chutney by heating 2 tablespoons of fig preserve and 2 tablespoons of balsamic vinegar over a medium heat for a few minutes until warm and simmering. When your galette is cooked, dollop the cream cheese over the top then slice and serve with some of the fig & balsamic chutney.


Click here to buy our Black Bursa Fig Preserve



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