Step Away From the Pumpkin Spice and Make This Instead
September 8, 2017
September 21 is the official beginning of Fall. To us that means sweaters and boots on rotation, cozy gatherings and a whole lot of comfort food headed our way. This simple tablescape crafted by Laine & Layne and captured by J. Layne fits right in with all of that autumnal goodness and bonus points, it doesn't have an ounce of pumpkin spice. Instead it's all about the figs. Get inspired to whip up the perfect recipe for your next get-together with this delicious and gluten free Fresh Fig Galette.
View as

Gluten Free Fresh Fig Galette Recipe

(modified from

To be honest, we had never really eaten figs... But they are always so lovely to photograph and remind us of fall so we grabbed some at our local market and decided to modify a galette recipe and give them an actual try. Needless to say, we were obsessed and I baked with them for 3 days trying various recipes and this one was by far our favorite! This GF dough is so good as well and tastes like a cookie!


1 Cup Gluten Free Rice Flour (we use Betty Crocker brand)
4 1/2 Tablespoons Almond Flour (Bob's Red Mill)
2 Tablespoons Sugar, Divided
1/4 teaspoon salt
1 Stick Cold Butter (Kerrygold Butter)
3 Tablespoons Vegetable Oil
3 Tablespoons Ice Water
Approx 1 lb Fresh Black Mission Figs (or Brown Turkey, but we found the Black Mission were sweeter) stemmed and quartered lengthwise
2 Teaspoons Lemon Juice


1. Spoon flour into a dry measuring cup; level with a knife. Place flour, almond flour, 1 tablespoon sugar, and salt in a food processor; pulse to combine. Scatter butter into processor; pulse until mixture resembles coarse meal. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.

2. Preheat oven to 400°.

3. Place figs in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.

4. Unwrap dough. Roll dough on plastic wrap into a 12-inch circle. Arrange dough on a baking sheet lined with parchment paper. Spoon figs onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Bake at 400° for 35 minutes or until fruit juices bubble and crust is browned. Remove from oven; sprinkle with almonds. Cut into 10 wedges.

*If dough is crumbly when you remove it from the fridge, roll it tightly into a ball and begin working it into a circle on your parchment paper. Just have patience, it will stay together and fold over


1 Cup Powered Sugar
2 Tablespoons Hot Water
1 Tablespoon Honey
1 Vanilla Bean, sliced lengthwise and seeds removed (discard pod after)

Whisk together the powdered sugar and honey. Slowly stir in hot water until a thick glaze is created. Add in vanilla bean and stir until mixed in. Drizzle over Galette, serve warm, & enjoy!