No ImageFig Galette

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  1. M

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

    xxxxxyyyyy

  2. 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!

    xxxxxyyyyy

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  3. Maggie

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

  4. 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

  5. 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!

    xxxxxyyyyy

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