Fig Galette

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.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Yields 6-8 servings



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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  • M

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


  • 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!


    • Elise Bauer

      I’m so glad you liked it Beth! Thanks for sharing about combining the whole wheat Einkorn flour with AP flour for the sour cream crust. Good to know it works!

  • Maggie

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

  • Elise Lafosse

    I made this to bring over to my parents two weeks ago. Am a little late posting my comment. They loved it and raved about it. It was delicious. Thanks Elise!


  • Gabi

    Wow! This turned out great and my husband loooved it. Your recipes never fail to please!


  • Max

    Quite remarkable! I used a chef friend’s bitter orange marmalade that was just slightly sweet for the base. I drizzled the top of the figs with balsamic vinegar before baking. It was still warm when I served it and was equally delicious once cooled….I had to have several small slices just to make sure it was still as heavenly as when it was warm. It was! Thank you.


  • 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!

    • JoJo

      I prefer them fresh off the tree; yum! But I just made the galette with fresh picked small figs and (tart) scuppernog jelly/jam made by someone from her vines just down the street. I put some grapefruit zest on top. The friend I got the figs from has more than they can eat fresh as well. She blended some to freeze for future smoothies etc. since that takes up less room than freezing whole. I re adthat you can roast them (on the grill would be lovely with whatever meat you’re grilling). I was thinking she could roast some before blending for a heartier flavor that could be used in a marinade. I also read that they have the most sugar of any fruit (and that the fruit is actually the seeds, etc. inside) and was used as a sweetener before sugar, so that could be a good use for the puree, esp. for people who don’t/can’t eat sugar. You could even make fruit leather from the puree.

  • 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

  • Will Martin

    We have the Brown Turkey Figs down here. I wonder if they would be just as good. Will have to try next year. This year our tree did not produce much.

    Yes, I do think brown turkey figs would work great. ~Elise

  • Edith

    I made this with some substitutes on hand, using rhubarb jam and plum slices. Was delicious and easy!

  • Gordon

    Elise – This was wonderful! I didn’t have any marmalade so I used some peach jam I had just canned… Simply wonderful!! That crust is delicious – I will make this again. Thanks!


  • Barbara | Vino Luci Style

    I love making pate brisee too; it’s so easy and so good and I take it a step further. When I get a new package of 4 lbs of butter from Costco, I always open up a couple of sticks, cut each into pieces, put them in ziploc bags and freeze them. Makes that last minute hurry up want a pie crust moment happen ever faster!

    Love the look of this pie; it’s just beautiful.

  • Karen

    Wow – does that look good – could dried figs be used with the onions for those of us without access to fresh figs?

    I think so. You would probably want to hydrate them first, so they soften up. ~Elise

  • 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.

  • 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.

  • 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

  • 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