Fig Galette

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The moment an inkling of an idea appears in my little brain regarding the possibility of making a pie, or anything requiring a pie crust, I take a stick of butter (one stick for a single crust, two for a double crust), cut it carefully into 1/2-inch cubes, and put it in the freezer. Because that my friends, is the trick to a wonderfully flakey butter crust (along with barely handling). Frozen cubes of butter. Bits of butter that you can easily distinguish when you roll out the dough. When the butter melts while the crust is baking, it forms layers in the dough, layers that result in a flaky crust.

The minute Hank showed up the other day with a bag of beautiful, ripe Mission figs from his tree, the butter went in the freezer. And by the end of the day (dough and pie making happening along with all the other cooking) we had this beautiful rustic pie. These are so easy to make. Roll out the dough, spread on a little jam (we used orange marmalade), arrange some cut figs, sprinkle with sugar, put in the oven. Presto whammo, a beautiful little galette.

Fig Galette Recipe

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  • Yield: Yields 6-8 servings.

I love to make my own pie dough, but not everyone does. Last time I checked Trader Joe's has a pretty decent frozen butter crust available that is folded, and packaged in a box.

Ingredients

* To make pie dough: Put into a food processor 1 1/3 cup of flour, 1/2 teaspoon salt, 1 1/2 teaspoon sugar, pulse to combine. Add 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse 9 times, until butter is size of peas. Slowly add 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.

Method

1 Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish.

2 Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.

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3 Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.

4 Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.

Remove from the oven and let cool for 30 minutes.

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Showing 4 of 16 Comments

  • Dana

    Hi Elise! Thank you so much for posting this recipe! I made it last night using figs from a coworker’s tree, and we enjoyed it for breakfast this morning. The only issue I had was that the bottom crust was very soft and moist, so it was difficult to serve and didn’t hold its shape well (still tasted delicious). Have you ever had this issue or know how to remedy it?

    I haven’t had that problem. So many things could be influencing this. For example, the color of the baking pan. According to my mom, a dark baking pan will brown things better on the bottom than an aluminum one. You could try pre-heating the baking pan and then just carefully transferring the uncooked galette to it before putting in the oven. ~Elise

  • Julie

    I bought some fresh figs the other day and knew that I had seen a great recipe for a fig galette somewhere–I did a search and your recipe came up. I made it and boy was it terrific. So rustic yet elegant and downright tasty!

  • Staci (ClickandCookRecipes)

    OMG…I’m SO glad you posted this! We have a HUGE fig tree in the backyard and aside from some sandwiches and salads, I didn’t know what else to do with them. (I have no patience for making preserves) I can’t wait to make this! Thanks!

  • R

    Do you think this could be adapted to be a savory pie? Perhaps substituting the sugar and marmalade for hunks of goat cheese…?

    I would do a riff off of this recipe and use caramelized onions and a little balsamic. ~Elise

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