Fig Galette

Dessert

Fig Galette

Master the rustic French galette: learn how managing pastry dough temperature and baking at 400°F yields a golden, flaky crust with juicy roasted fresh figs.

Skip To Recipe

Everything you love about French pastries, made rustic and stress-free.

Meet your new autumn centerpiece. This Fresh Fig Galette swaps complicated pie crusts for a free-form pastry, layering buttery, flaky dough with sweet, jammy figs and a hint of almond cream. It's rich, crispy, and perfectly balanced with just the right touch of natural sweetness.

The secret to that irresistible texture? A little precision with temperature—keeping your butter dough under 60°F with Thermapen® NANO and baking high at 400°F—plus using Gravitas® for perfect flour ratios. The result is a beautifully golden pastry that's as fun to make as it is to eat.

Ready to give this seasonal classic a rustic twist? Grab the recipe below and try it for yourself!

 

Fig Galette

Fig Galette

Megan Benson

Ingredients

  • 680 g fresh Mission figs
  • 85 g fig spread or fig jam
  • 1 recipe Flaky Pie Crust
  • 25 g granulated sugar
  • Optional - pecans

Directions

    Prepare the Oven

    1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

    Prepare the Figs

    1. Remove and discard the stems from the figs. Cut each fig into quarters and set aside.

    Roll Out the Pie Crust

    1. Roll the chilled Flaky Pie Crust into a roughly 14-inch circle. Transfer the dough to the prepared baking sheet. If the dough has softened while rolling, refrigerate it for a few minutes before assembling the galette.

    Add the Fig Spread

    1. Spread the fig spread evenly over the center of the pie crust, leaving about a 2-inch border around the outside. The fig spread adds another layer of concentrated fig flavor while also creating a base beneath the fresh fruit.

    Arrange the Figs

    1. Arrange the quartered figs over the fig spread. You can arrange them in concentric circles for a more polished look or keep them slightly rustic. Leave the 2-inch border of dough uncovered. Sprinkle the figs evenly with the granulated sugar.

    Fold the Crust

    1. Fold the exposed edge of the pie crust up and over the figs. Work your way around the galette, gently pleating the dough as you go. The center of the figs should remain exposed.

    Bake

    1. Bake on the center rack for 45–50 minutes, or until the crust is golden brown and the fig filling is bubbling.

    Cool

    1. Remove the galette from the oven and let it cool for at least 30 minutes before slicing. This gives the fig filling time to settle and makes the galette easier to serve. Serve slightly warm or at room temperature.

    0 comments

    Leave a comment

    Please note, comments need to be approved before they are published.