Mini Elderberry & Fig Galettes with Lavender-Tulsi Honey (gluten-free)

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In Western North Carolina, elderberries and figs typically ripen around the same time, at the later end of summer. I’m going to chalk that up to more brilliant nature wisdom because they taste absolutely delicious together. These mini elderberry and fig galettes are a delicious (and healthy!) way to take those last days of summer, put them in the oven, and bake them into something delicious.

Humans have been making galettes for over 12,000 years! The galette is believed to have originated during the Neolithic ages, the later part of the Stone Age when humans first started some semblance of farming. Neolithic humans spread hot cereal paste onto hot stones to form pancake-like breads. And while hot cereal paste sounds nothing like our modern versions of galettes, history is really just a great big game of telephone, isn’t it?

The Stone Age aside, today’s galettes are typically a take on what the French ingeniously turned into a combination of flaky dough, butter, egg yolk, and cream. Today, we understand the word galette to be a fancy word for a free-form pie, a single-crust pie without a pan, a flat and flaky cake… you get the point. My favorite thing about galettes: it doesn’t need to be perfect. In fact, oftentimes, the messier, the better.

You don’t have to perfect the pie crust pinch, no need for lattice work, and you don’t even have to have the right pie pan. The thing about galettes is just when you think that you’ve really messed it up, out of the oven comes a masterpiece. If you’re intimidated by pie, but curious enough to work up the courage, galettes are a solid stepping stone.

Elderberry & Fig as Medicine

These mini elderberry and fig galettes are gluten-free and made without refined sugars. All the sweetness comes from the fruit itself and honey, making these a much healthier choice than most store-bought pastries. They’re drizzled with a super easy-to-make and deliciously fragrant and floral lavender-tulsi honey that compliments the sweetness of the figs and earthiness of the elderberries. And with ingredients like that, it’s no wonder that these galettes are packed full with nutrition and medicinal benefits.

How to Make Herbal Honey

While you can use plain honey in this recipe, herbal honey is so easy to make, adds more plant power to any recipe, and can be used to enhance the flavor of other ingredients. It’s as easy as taking powdered herbs and stirring them into honey. As the honey sits, the flavors will mingle a little more each day, but you can really just use it right away. If you have the time and patience, I recommend waiting 2 weeks. It’s worth it.

Check out this post on How to Make Easy DIY Herbal Honey. You’ll find the recipe for Lavender-Tulsi Honey there.

Elderberry & Fig Galettes with Lavender-Tulsi Honey (GF with vegan option)

Recipe by Botany CultureCourse: Sweets, Breakfast, Snacks

Servings

4

galettes

Cooking time

35

minutes

These delicious elderberry and fig galettes are the perfect farewell to summer. They’re drizzled with a delightfully floral and fragrant lavender-tulsi herbal honey that really brings out the sweetness and earthiness of fresh elderberries and figs. The crust recipe used here is adapted from Gluten Free on a Shoestring, but if you already have a favorite pie crust recipe, feel free to substitute. You can always purchase your favorite pre-made crust too.

Ingredients

• Gluten-Free Pie Crust

• 2 cups (280g) Bob’s Red Mill Gluten Free 1-to-1 Flour

• 1/4 + 1/8 teaspoon baking powder

• 1/4 + 1/8 teaspoon salt

• 8 tablespoons butter, chopped into 1/2″ cubes & chilled

• 1/2 cup water, ice ice cold

• ~1 tablespoon milk (dairy or non-dairy) for brushing dough edges before baking

• Elderberry-Fig Filling

• 1 cup elderberries, fresh or frozen (not dried)

• 1 tablespoon lemon juice

• 3 tablespoons lavender-tulsi herbal honey (use granulated sugar or maple syrup if vegan) + extra for drizzling

• 1 teaspoon vanilla extract

• 2 teaspoons tapioca flour (or arrowroot starch or cornstarch)

• pinch salt

• 1 cup fresh figs, cut into halves or wedges

Directions

• To Make the Gluten-Free Pie Crust
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Add the chilled cubes of butter and toss to coat in the flour. Then use your fingers to flatten each chuck of butter to ~1/8 inch thick.
• Create a well in the enter of the mixture and slowly add in the ice cold water, mixing to combine until the dough begins to come together. If needed, add more water, one teaspoon at a time, until the dough sticks together. It should hold together well, but be dry and slightly sticky, not wet.
• Form dough into a disk, then on a lightly floured surface, sprinkle a little bit more flour onto the top of the dough, and roll into a rectangle ~1 inch thick. Then, fold the rectangle into thirds. Repeat the process of rolling to an inch thick and folding into thirds once more.
• Tightly wrap the folded dough in plastic wrap and set in the fridge to chill for at least 1 hour.
• Prepare the Elderberry-Fig Filling
• Combine all ingredients for the Elderberry-Fig Filling except for the figs into a small mixing bowl. Set aside with sliced figs.
• Assembling the Mini Galettes
• Preheat oven to 375F. Line a large baking pan with parchment paper.
• Take your chilled dough, unwrap it, and cut it into 4 equal sections. On a lightly floured surface, roll each section into a rough circle measuring about a 1/4″ in thickness.
• Transfer the rolled circle of dough to the parchment lined baking sheet. (I find these easier to assemble directly on the baking sheet instead of trying to move them after they’re filled with fruit.)
• In the center of your dough circle, spoon 1/4 of the elderberries and spread until about 1 1/2-2″ away from the edge of the dough. Then arrange 1/4 of the sliced figs on top of the elderberries.
• Then carefully fold the edges of the dough over the fruit filling. The dough may crack a bit, just use your fingers to gently press the dough back together. Work your way around until the dough fully encases the filling. (It’s okay if your filling starts to leak out the sides, just do your best to pinch the dough back together.)
• Repeat this process (steps 2-5) 3 more times with the remaining portions of dough.
• Once all 4 mini galettes are assembled, use a pastry brush to gently brush the crust edges with milk (dairy or plant-based.) Then drizzle each galette with a little lavender-tulsi honey.
• Place baking sheet in preheated oven and bake for 35-40 minutes or until crust is a golden brown.
• Let cool for 5-10 minutes, then enjoy fresh or let cool completely to store in an air-tight container. Reheat in a toaster oven. Enjoy within 2-4 days.

These mini elderberry and fig galettes would be delicious served with a little scoop of vanilla ice cream! I hope you enjoy them!

If you make them, I’d love to hear what you think. Comment below or tag me in your creations on Instagram or Facebook.

DISCLAIMER: If you have any concerns at all, it’s always a good idea to check with your health practitioner before consuming certain herbs & medicinal foods, especially if taking any prescription medications. The information given in this article is intended for educational purposes only.

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