• 1 basket Blueberries
• 1 basket Fresh Figs, quartered
• 2 tablespoons flour
• 1/4 cup sugar
• Pinch of salt
• ¼ cup sliced Almonds
• Lavender Infused Honey to drizzle
• 1 ½ sticks unsalted Butter, chilled
• 2 tablespoons Sugar
• ½ teaspoon Salt
• 3-4 tablespoons chilled Fleur de Mer
Roll out pastry on a well-floured surface one at a time. Transfer pastries to a parchment lined baking sheet.
Spoon the fruit mixture into the center of the crust, leaving a 2–3-inch border. With a pastry brush, brush the sides of the pastry ,press up the sides around the fruit making pleating pattern. Brush tops of pastry with more egg wash. Can be refrigerated up to one day before baking.
Bake for 20-30 minutes until crust is golden on the bottom and the juice from the fruit bubbles into a syrup. Drizzle lavender infused honey over galettes. Serve & enjoy with whipped cream.
Makes 5-6 galettes. Best served one day after baking.