Start by preparing the pastry.

In a bowl, whisk together eggs, flour, sugar, baking powder and salt; add oil until mixture starts to form crumbs. Add almond milk until mixture begins to come together.

Transfer to a lightly floured surface and knead pastry till it forms a nice ball. Wrap in plastic wrap and refrigerate for 30 minutes or up to 24 hours in advance.

Meanwhile prepare the frangipane by whisking together in a bowl all of the ingredients for the frangipane.

Preheat your oven to 375 degrees Fahrenheit.

Wash the figs and slice into discs. On a lightly floured surface, roll out the dough into a circle. and place on a baking sheet lined with Gefen Parchment Paper.

Spoon the frangipane onto centre of the pastry. Brush edges of pastry with some of the egg wash. Carefully fold over pastry edges onto center leaving centre uncovered. Brush the rest of the pastry with the rest of the egg wash. Sprinkle entire galette with the Demerara sugar.

Bake until pastry is golden about 25 to 30 minutes. Serve warm or at room temperature.