Fig Galette

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

  • 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.



* 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.


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.


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

  • Janet

    I’ve always been a wee bit terrified of making my own pie crust, but you make it sound so simple, I think I’ll give it a go! As there are no fresh figs around here, is it possible to use other fresh fruits in this recipe? We are currently swimming in apples — are they too dry?
    Thanks for another inspiration, Elise!

    Plums, apples, pears, apricots, all make for great galettes. ~Elise

  • Monica

    I love the idea of galettes but have never tried one. Which fruits give the best results? Do some fruits create too much juice while baking, making the crust soggy? Thanks, I love your site and the wonderful photos!

    Every fruit is different. I would hunt around online for galette recipes and see what you find! ~Elise

  • Susan

    Now, that is one beautiful crust and eye catching pie! I love figs. I’ve never made a galette and am now inspired to do one. I use the fraisage technique when I make my crusts. The dough is all butter as well, and it is so flakey and so easy to handle compared to the way I used to do it…for me anyway! Thanks for this simple recipe, Elise. It’s a perfect way to feature figs.

  • Anna

    I’m beginning to wonder if I will ever get any ripe figs from my tree this year. We’ve had such a cool, grey summer along coastal north San Diego County that our figs are still green and hard on the tree. Most years I am nearly tired of fresh figs by now and sharing them with anyone who will take them. There are gobs of ripe figs from the warmer inland regions of the county at the Farmer’s Markets and even at Trader Joe’s, but I’ve been holding out, hoping for at least a few of our own backyard figs to ripen. Keep your fingers crossed for me.

    Love the look of the photo and recipe, though I’d have to try it with a gluten-free recipe, perhaps made with a nut flour or coconut nut flour.

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