Lamb Galette with Burst Tomatoes and Figs

by Fresh Planet Flavor
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Lamb Galette with Burst Tomatoes and Figs (grain-free, dairy-free, paleo) | Fresh Planet Flavor

According to Wikipedia, a galette is a round and crusty cake. I’m more inclined to think of it as a pie that is not cooked in a pie dish, but instead, the pastry is folded up and around the filling, leaving a hole at the top. I wrote about forgiving grain-free baking projects in my post of a sun-dried tomato ripe olive focaccia a few weeks ago, and I consider this the next in the series: there’s something incredibly, wonderfully, authentically rustic about the untidy wrinkles of galette dough pushed up over the filling that is perfectly unfussy.  Not to mention that once you taste the filling, well. . . The flavor combination of this lamb galette is delicious mostly because the strong taste of the meat pairs well with the umami of the tomatoes and the sweetness of the figs.

The finishing touch is my favorite, however: a sprinkling of fresh herbs, particularly fresh oregano. There’s something about oregano that works spectacularly well with lamb, and tastes somehow authentic. I’m on the hunt for Mediterranean oregano (especially Greek), because I suspect that’ll be even more delicious in this recipe because it stands up very well to strong flavors like grilled meat, but Mexican oregano does work very well and is readily-accessible, so. 

Lamb Galette with Burst Tomatoes and Figs (grain-free, dairy-free, paleo) | Fresh Planet Flavor

Lamb Galette with Burst Tomatoes and Figs (grain-free, dairy-free, paleo) | Fresh Planet Flavor
Lamb Galette with Burst Tomatoes and Figs
 
Recipe Type: Main
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 2
This richly-spiced savory lamb galette is a riff on a traditional Mediterranean tagine flavor combination. I simply made a faster, easier galette version!
Ingredients
  • [b]Filling[/b]
  • 2 tsp [url undefined]coconut oil[/url], divided
  • ½ lb cherry tomatoes
  • 1 onion
  • ½ cup figs, packed
  • ½ lb ground lamb
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp salt, divided
  • [b]Crust[/b]
  • 1 cup [url undefined]almond flour[/url]
  • ½ cup [url undefined]arrowroot flour[/url]
  • 2 tbsp [url undefined]coconut flour[/url]
  • ¼ tsp salt
  • 2 tbsp [url undefined]coconut milk[/url]
  • 1 tbsp [url undefined]coconut oil[/url], melted
  • 1 egg, whisked
  • [b]Garnish[/b]
  • Parsley
  • Oregano
  • Red chili flakes
Instructions
  1. Preheat the oven to 350° F. Toss the cherry tomatoes in 1 teaspoon of coconut oil and ¼ teaspoon of salt. Roast in the preheated oven for 20 minutes, stirring halfway through, until soft and bursting.
  2. While the tomatoes cook, melt 1 teaspoon of coconut oil in a large skillet. Cook the lamb over medium-high heat for 5-10 minutes, stirring occasionally and breaking up any large chunks, until browned. Use a slotted spoon to transfer the lamb to a plate.
  3. Roughly chop the onion and figs, then whirl in a [url undefined]food processor[/url] until shredded (or dice manually).
  4. Transfer the onion and figs to the skillet and reduce the heat to medium low. Stir in the coriander, cumin, ginger, cinnamon and ¼ teaspoon of salt. Cook until completely soft, then crumble the lamb back into the mixture and remove from the heat.
  5. In a medium mixing bowl, combine the almond flour, arrowroot flour, coconut flour and salt.
  6. Add the coconut milk, coconut oil and egg to the dry ingredients, mix thoroughly and shape into a ball.
  7. Roll the dough out to approximately ¼” thick on a sheet of wax paper with a sheet of wax paper laid over to prevent sticking.
  8. Layer the onion and fig mixture with the burst tomatoes in the center of the dough. Using the edges of the wax paper, fold the edges of the crust up and over the perimeter of the filling. Grip the edges of the wax paper and transfer the galette to a baking sheet.
  9. Bake in the preheated oven for 20 minutes, rotating the sheet halfway through, or until the edges of the crust are browned but not burnt. Top with a sprinkling of parsley, oregano and red chili flakes.
 

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28 comments

Chrissa - Physical Kitchness August 31, 2015 - 2:51 pm

Oh my gosh this looks so good and really filling! Your recipes are so inventive!!

Reply
Grok Grub August 31, 2015 - 4:23 pm

Thank you, it is really filling which is always great in my book. 🙂

Reply
Emily August 31, 2015 - 4:47 pm

I love galettes, they are so beautiful and laid back at the same time. I’ve only ever made vegetarian galettes before but this lamb galette looks mouthwatering! I love the addition of figs too!

Reply
Grok Grub August 31, 2015 - 5:54 pm

I was surprised at how well they go together!

Reply
Grok Grub August 31, 2015 - 10:44 pm

Never had a galette with meat? There’s a first time for everything! 😀

Reply
Flojo August 31, 2015 - 7:11 pm

I didn’t have the pastry ingredients in so just made a standard g/f pastry but followed your filling this evening and it was truly lovely. Four happy tummies this evening – thank you!

Reply
Flojo August 31, 2015 - 7:13 pm

Aaargh! My five stars wouldn’t fix!! Sorry!

Reply
Grok Grub August 31, 2015 - 10:45 pm

Wow, great to hear! Glad it worked with a pastry alternative. Thumbs up!

Reply
Kimberly Bonham August 31, 2015 - 8:05 pm

Making me hungry! Yummm!

Reply
Leah September 1, 2015 - 3:10 am

This looks so amazing! I love anything with lamb! Beautiful pictures!

Reply
Grok Grub September 1, 2015 - 5:44 am

Me too, just can’t get enough. 🙂

Reply
Ashleigh September 1, 2015 - 3:39 am

This looks great and something different! Perfect for the last few weeks if Summer! Thank you for sharing!

Reply
Sabrina @ Dinner, then Dessert September 1, 2015 - 7:29 am

I used to eat a lot of lamb growing up so this hits me right in the childhood! I’m excited to try this recipe!

Reply
Grok Grub September 1, 2015 - 4:34 pm

Me too! Family ate lamb all the time. 🙂

Reply
Lorelai @ Life With Lorelai September 1, 2015 - 3:26 pm

I’ve never made a savory galette…looks delicious, gonna have to try it. 🙂

~Lorelai
Life With Lorelai

Reply
Grok Grub September 1, 2015 - 4:29 pm

Yep, I’ve seen fruit ones all the time, but they work so well with a meaty twist!

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Matt @ Plating Pixels September 2, 2015 - 2:25 am

Wow I just made a (fig) galette for the first time. I never thought to make a savory one like this. Looks wonderful!

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Grok Grub September 2, 2015 - 6:10 am

Try the savory! It’ll treat ya right, promise.

Reply
Rachel September 3, 2015 - 5:13 am

Ooooh, yum!

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Heather @ The Nerdy Fox September 4, 2015 - 12:12 pm

This looks so so so yummy! I love fig but I’ve never had a galette before.

Reply
Grok Grub September 4, 2015 - 5:12 pm

Today’s the day!

Reply
Grain-Free Weekly Meal Plan 9/8 - 9/12 - Real Food Outlaws September 8, 2015 - 2:39 am

[…] Dinner – Lamb Galette with Burst Tomatoes and Figs […]

Reply
Nora (A Clean Bake) September 8, 2015 - 10:16 pm

This reminds me so much of a Turkish pizza, which is essentially a meat-veg-dried fruit galette folded into a football shape instead of a circle. This one is better, obvi, because I can eat it!

Reply
Grok Grub September 8, 2015 - 11:37 pm

You mean someone has thought of this before?! 😉

Reply
50 Delicious Paleo Lamb Recipes September 10, 2016 - 1:41 pm

[…] Lamb Galette with Burst Tomatoes and Figs […]

Reply
Leanne April 4, 2017 - 6:37 pm

Could you use dried figs (maybe soak them to make them soft)?

Reply
Fresh Planet Flavor April 4, 2017 - 10:41 pm

Yes, I think soaked dried figs would work just as well.

Reply
54 Mouthwatering Paleo Pastry and Pastry-Inspired Recipes | Paleo Grubs January 13, 2018 - 5:32 am

[…] 28. Lamb Galette With Burst Tomatoes and Fig This savory galette is a perfect dinner entrée for company, and it’s pretty easy to make. You’ll need coconut oil, cherry tomatoes, onion, figs, ground lamb, seasonings, almond flour, tapioca flour, coconut flour, egg, and coconut milk. Garnish with parsley and red chili flakes. […]

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