Fig Galette Recipe

There’s something magical about the rustic charm of a galette. It’s effortlessly elegant, bursting with flavor, and surprisingly simple to make. Our fig galette combines the natural sweetness of fresh figs with a buttery, flaky crust, creating a dessert that feels both indulgent and wholesome. Perfect for late summer or early fall, this treat highlights figs at their peak.

Figs have been cherished for centuries, symbolizing abundance and sweetness in many cultures. Their soft, jammy texture and subtle honey-like flavor make them ideal for baking. Paired with a hint of warmth from spices or a drizzle of honey, this galette is a showstopper for any occasion, whether it’s a casual brunch or a dinner party dessert.

Fig Galette Recipe

Creating a homemade fig galette is as effortless as it is rewarding. With its rustic charm and buttery crust paired with sweet figs, this dessert becomes a crowd-pleaser. Below, we’ll walk you through the step-by-step process to craft this elegant yet simple dish.

Ingredients

Let’s gather everything we need to make the fig galette. Ensure the ingredients are fresh for the best flavor.

For the dough:

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the filling:

• 1 pound fresh figs, halved or sliced
• 2 tablespoons granulated sugar (adjust based on sweetness of figs)
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• 1 tablespoon cornstarch

Optional toppings:

• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar
• Honey, for drizzling (optional)

Step-by-Step Instructions

1. Prepare the crust:

1. Combine the flour, sugar, and salt in a mixing bowl.
2. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water (1 tablespoon at a time), mixing gently with a fork until the dough comes together. The dough should not be overly sticky.
4. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the oven:

Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.

3. Prepare the fig filling:

1. In a bowl, combine the sliced figs, sugar, lemon juice, vanilla extract, and cornstarch. Mix until the figs are evenly coated.
2. Let the mixture sit for 5–10 minutes to allow the flavors to meld.

4. Roll out the dough:

1. On a lightly floured surface, roll the chilled dough into a 12-inch circle (it doesn’t have to be perfect for that rustic look).
2. Transfer the rolled-out dough to the prepared baking sheet.

5. Assemble the galette:

1. Spoon the fig filling into the center of the dough, leaving about 2 inches of border around the edge.
2. Fold the edges of the dough over the figs, pleating as needed to enclose the filling while leaving the figs visible in the center.

6. Add finishing touches:

1. Brush the folded edges of the dough with the beaten egg for a golden crust.
2. Sprinkle the edges with turbinado sugar for extra crunch and sweetness.

7. Bake:

Bake the galette in the preheated oven for 35–40 minutes or until the crust is golden brown and the figs are tender and bubbling. Rotate the pan halfway through baking to ensure even browning.

8. Cool and serve:

1. Allow the galette to cool for at least 15 minutes before serving. This helps the filling set.
2. Drizzle with honey for added sweetness if desired and serve warm or at room temperature.

Baking Time Overview

Step	Time
Chilling dough	1 hour
Baking galette	35–40 minutes
Cooling before serve	15 minutes

Ingredients

Creating a fig galette requires simple yet essential fresh and pantry staples. Let’s dive into what we need for the perfect flaky crust and sweet, succulent filling.

For The Dough

• 1 1/4 cups all-purpose flour: Ensure it is sifted for a smooth dough consistency.
• 1/2 teaspoon salt: Balances flavors in the dough.
• 1/2 teaspoon granulated sugar: Adds a subtle sweetness.
• 1/2 cup (1 stick) unsalted butter: Chilled and cubed for a flaky texture.
• 3-4 tablespoons ice water: Adjust as needed to bind the dough.

For The Filling

• 1 lb fresh figs: Halved or sliced, depending on their size. Opt for ripe figs for enhanced sweetness.
• 2 tablespoons granulated sugar: Adds light sweetness to the figs.
• 1 tablespoon honey: For natural richness and depth.
• 1 teaspoon lemon juice: Highlights the fig’s natural flavors with a touch of acidity.
• 1/2 teaspoon vanilla extract (optional): For warm undertones in the filling.
• 1 tablespoon cornstarch: Thickens the filling to prevent sogginess.
• 1 teaspoon fresh thyme leaves (optional): Adds an herby, aromatic note.
• 1 egg yolk (for egg wash): Mixed with 1 tablespoon of water to give the crust a golden glaze.

These ingredients bring together a balance of textures and flavors to create a delectable homemade fig galette.

Tools And Equipment

Creating a fig galette doesn’t require a long list of fancy tools, but having the right equipment ensures the process is seamless and the results are stunning. Here’s everything we need to prepare and bake this rustic dessert.

Essential Tools

• Mixing bowl: To combine the dough ingredients easily and evenly. Choose a medium to large bowl for comfortable handling.
• Pastry cutter or fork: Used for cutting the butter into the flour, creating a flaky crust texture.
• Rolling pin: For rolling the dough into a thin, even layer. A wooden or marble rolling pin works best.
• Parchment paper: Prevents the galette from sticking to the baking sheet and ensures an easy cleanup.
• Baking sheet: A sturdy, flat baking tray to provide even heat distribution while baking the galette.
• Sharp knife or pastry wheel: To trim and shape the dough as needed.
• Silicone spatula: Ideal for spreading the filling without tearing the dough.
• Measuring cups and spoons: For precise measurements of ingredients such as flour, sugar, and liquids.
• Microplane or zester: For finely grating lemon zest, which adds brightness to the filling.
• Pastry brush: Applies the egg wash evenly to the crust, giving it a golden, shiny finish.

Optional but Helpful Tools

• Food processor: Speeds up the dough-making process by pulsing the butter and flour quickly.
• Cooling rack: Cools the baked galette evenly, preventing a soggy bottom by allowing airflow underneath.
• Pie weight substitutes: If the dough isn’t staying in shape, beans or rice can be helpful as weights during assembly.
• Decorative cutters: Use these to add creative patterns to the dough if desired.

Tool Utilization Table

Tool	Purpose
Mixing bowl	Combine dough ingredients
Pastry cutter	Cut butter into flour for a flaky crust
Rolling pin	Roll dough evenly
Parchment paper	Prevent sticking and simplify cleanup
Baking sheet	Provide heat distribution
Measuring tools	Ensure ingredient accuracy
Pastry brush	Apply egg wash evenly to the crust
Cooling rack	Cool galette evenly, avoiding soggy texture

Each tool has its role in crafting a visually appealing and delicious fig galette. Whether making dough from scratch or adding decorative touches, having these on hand makes baking enjoyable and efficient. Let’s gather our equipment and dive into creating this rustic dessert masterpiece.

Directions

Crafting a fig galette is a rewarding and straightforward process. Follow these step-by-step instructions to achieve the perfect combination of a flaky crust and succulent fig filling.

Prep The Dough

1. In a medium mixing bowl, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar.
2. Add 1/2 cup cold unsalted butter, cut into small cubes. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it forms pea-sized crumbles.
3. Gradually drizzle in 3-5 tablespoons ice-cold water, one tablespoon at a time. Mix gently with a fork until the dough starts to come together. Avoid overmixing.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prep The Filling

1. Wash and pat dry 10-12 fresh figs. Slice them into halves or quarters based on their size.
2. In a small bowl, mix the figs with 3 tablespoons granulated sugar, 2 tablespoons honey, 1 tablespoon lemon juice, and 1 teaspoon optional vanilla extract. Toss gently to coat.
3. Sprinkle 1 teaspoon cornstarch into the fig mixture to help thicken the juices while baking.
4. For a savory twist, finely chop 1 teaspoon thyme leaves and add them to the mix (optional).

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Assemble The Galette

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface into a rough 12-inch circle. Don’t worry about perfect edges; the rustic shape is part of the charm.
3. Transfer the rolled-out dough to the prepared baking sheet.
4. Arrange the prepared figs in the center of the dough, leaving a 2-inch border around the edges. Pour any remaining juices from the bowl over the figs.
5. Fold the edges of the dough inward over the figs, pleating as you go for a snug fit. The center should remain exposed.

Bake The Galette

1. Whisk 1 egg yolk with 1 tablespoon water to make the egg wash.
2. Using a pastry brush, apply the egg wash to the folded edges of the dough for a golden finish.
3. Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the figs are bubbling.
4. Rotate the baking sheet halfway through to ensure even baking.

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Cooling And Serving

1. Remove the galette from the oven and allow it to cool on a baking sheet for 10 minutes.
2. Transfer it to a wire rack to cool further, ensuring the crust remains crisp.
3. Serve warm or at room temperature. For an extra touch, drizzle the galette with more honey or dust with powdered sugar before serving.
4. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Make-Ahead Instructions

Making a fig galette ahead of time can streamline preparation and ensure a stress-free baking experience. Here’s how we can prepare different components in advance and store them properly:

1. Preparing the Dough in Advance

• The dough can be prepared up to 3 days ahead. Follow the recipe instructions to mix and shape the dough into a disc.
• Wrap the dough tightly in plastic wrap, ensuring no air gets in, and store it in the refrigerator.
• For longer storage, you can freeze the dough for up to 1 month. Before using, thaw it in the refrigerator overnight.

2. Prepping the Fig Filling

• Slice fresh figs and combine them with sugar, honey, lemon juice, and any optional seasonings as described in the recipe.
• Store the prepared filling in an airtight container in the refrigerator for up to 24 hours. Stir the mixture gently before use to redistribute the juices.

3. Full Assembly Ahead of Baking

Assemble the galette without baking by spreading the filling over the rolled-out dough and folding the edges.

• Place the unbaked galette on a parchment-lined baking sheet.
• Cover it loosely with plastic wrap or foil and refrigerate for up to 12 hours.
• Do not apply the egg wash until you’re ready to bake for the best glaze.

4. Baking in Advance

If desired, bake the galette fully and store it after cooling:

• Once cooled to room temperature, wrap the galette in plastic wrap and aluminum foil to maintain freshness.
• Store it in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for 10-15 minutes to restore its crispy crust.

At-a-Glance Storage Guide

Component	Storage Method	Duration
Galette dough	Refrigerator or freezer	3 days / 1 month
Fig filling	Airtight container in fridge	Up to 24 hours
Unbaked galette	Covered in fridge	Up to 12 hours
Baked galette	Wrapped and refrigerated	Up to 3 days

By making these elements ahead of time, we can enjoy a seamless and enjoyable baking experience when crafting this stunning fig galette. Always remember to use the freshest ingredients for optimal taste and texture, whether preparing in advance or on the day of baking.

Conclusion

A fig galette is more than just a dessert—it’s an experience that combines rustic charm with indulgent flavors. Its simplicity and versatility make it a must-try for bakers of all skill levels. By using fresh, high-quality ingredients and a few essential tools, we can create a show-stopping treat that’s perfect for any occasion. Let’s embrace the joy of baking and savor every bite of this delightful creation.

Frequently Asked Questions

What is a fig galette?

A fig galette is a rustic, free-form tart made with a buttery, flaky dough filled with fresh figs. Its simplicity and elegant appearance make it a delightful dessert, ideal for late summer or early fall.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to three days in advance and store it in the fridge. Alternatively, the dough can be frozen for up to one month for future use.

What ingredients are essential for making a fig galette?

Key ingredients include fresh figs, all-purpose flour, sugar, unsalted butter, lemon juice, honey, and optional toppings like thyme or vanilla extract.

Which tools are needed to bake a fig galette?

Essential tools include a mixing bowl, rolling pin, pastry cutter, baking sheet, parchment paper, and measuring cups. Optional tools like a food processor and cooling rack can simplify the process.

Can I use other fruits instead of figs?

Yes, the galette can be customized with fruits like peaches, apples, or berries, depending on your taste or seasonal availability.

How should I store leftover fig galette?

A baked fig galette can be stored in an airtight container at room temperature for one day or in the refrigerator for up to three days. Reheat for a fresh taste.

What tips ensure a golden, flaky crust?

Use cold butter and ice water when making the dough, avoid overworking it, and add an egg wash before baking for a golden finish.

Can I make the galette gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend. Ensure your other ingredients, like cornstarch, are gluten-free as well.

How can I serve a fig galette?

Serve it warm or at room temperature, paired with ice cream, whipped cream, or a drizzle of honey for an extra indulgent touch.

Is it possible to prepare the galette entirely in advance?

Yes, you can assemble the galette up to 12 hours before baking and refrigerate it. A fully baked galette can also be made ahead and stored for up to three days.