Figs & Nutty Crumble Galette


14 fresh figs, halved
2 tbsp orange marmalade
1 small vanilla bean or 1 tsp extract

1 cup whole wheat pastry flour
1/2 cup almond meal
1/2 tsp salt
2 tbsp sugar
6 tbsp cold butter, cubed
1/3 cup icy cold water

1/4 cup pistachios, coarsely ground
1/4 cup almond meal
2 tbsp whole wheat pastry flour
2 tbsp sugar
1/4 tsp salt
1/2 tsp cardamom powder
2 tbsp cold butter, cubed

Sift whole wheat pastry flour, almond meal, salt and sugar into a food processor.
Add cubed cold butter and gently pulse until flour resembles course crumbs. Do not over-pulse.
Gradually add icy cold water and pulse until dough comes together into a ball.
Lightly knead dough to form a rectangular disk, cover with a cling-wrap and chill dough to rest for 30 minutes.
In a bowl, add halved figs, orange marmalade and scraped caviar from vanilla bean. Gently stir and set aside.
In another bowl, add all the ingredients for crumble. Using a pastry cutter, cut the butter to form crumble. Set it aside.
Preheat oven to 375F.
Remove dough from the refrigerator. Lightly flour dough board and rolling pin. Roll out crust to desired thickness. Transfer rolled out dough onto a parchment lined baking sheet.
Generously spoon nutty crumble onto the centre of rolled out dough. Arrange halved figs atop and brush on some leftover marmalade-vanilla concoction.
Gently lift the edge of dough and gather to form a rustic crust.
Place baking sheet onto the lower rack of preheated oven and bake for 40 minutes or until crust is browned.