Fig Galette


Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.

Photography Credit: Elise Bauer

Have a bounty of fresh figs?

One of the easiest things to do with them is to prepare them in a simple galette.

For this recipe, all you need is pie dough, or a defrosted frozen pie crust, fresh figs that have been quartered, a little orange marmalade, and a sprinkling of sugar.

Assuming 15 minutes to cut the figs, roll out the pie dough, and warm the oven, and 45 minutes to bake, you’ll have a beautiful dessert in an hour.

My favorite figs to use in baking, or any cooking, are those dark, purply Mission figs. They have a more intense flavor than the more delicate green Calimyrna, and hold up better when baked.

Fig Galette

Use your favorite pie dough recipe for this galette. I love a good straight butter crust, though these days I’m more often using a sour cream butter crust because it is easier to roll out and it’s always flaky and delicious.

If you are using a packaged frozen pie crust, let it defrost first, then remove it from its pan (if it came with one) and roll it out to flatten it. (See our guide to store-bough pie crusts.)

This fig galette is 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

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • 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.



1 Roll out pie dough: Preheat oven to 375°F (190°C). Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or silicone-lined rimmed baking dish.

2 Spread marmalade and arrange figs on pie dough: 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 Bake: Place in the middle rack of the oven. Bake at 375°F (190°C) 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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Fig Galette

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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24 Comments / Reviews

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Did you make it? Rate it!

  1. Madhura in Sunnyvale

    Mine is still baking but the juice from the fruit seeped out of the crust and has made a pool in the pan. Since the baking has not finished, the seeped liquid is now making a burnt layer :(

    What did I do wrong??? Help.

    Show Replies (1)
  2. M

    I used Siemens strawberry jam….. So yummy! Love easy and good recipes like this


  3. Beth

    Ridiculously good! We used a lemon vanilla marmalade from Alameda Fruit Co. and it really complimented the figs. I made Elise’s Sour Cream pie crust, but used a combination of all-purpose and whole wheat Einkorn Wheat. It made the crust super golden and a rich nutty texture. I’ll be using the rest of my crust tomorrow for a peach galette!


    Show Replies (1)
  4. Maggie

    Has anyone tried this with dried figs? I have a few pounds in the freezer that need to used up soon. Thanks;)

  5. 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

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