Rustic fig galette with a simple buttery crust, a layer of jam and quartered fresh Missionary figs.
Do you have an abundance of fresh figs?
One of the easiest things to do with it is to make it in a simple galette.
Assuming 15 minutes to cut the figs, roll out the pie dough and preheat the oven, and 45 minutes to bake, you’ll have a beautiful dessert in an hour.
My favorite figs for baking or cooking are these dark purple missionary figs. They have a more intense flavor than the more delicate green Calimyrna and keep better when baked.
Use your favorite pie dough recipe for this galette. I love a good straight butter crust, although I use a sour cream butter crust more often these days because it’s easier to roll out and is always fluffy and delicious.
If using packaged frozen pie crust, thaw first, then remove from pan (if one came with it) and roll out to flatten. (See our guide to in-store pie crusts.)
This fig galette is so easy to make! Roll out the dough, spread some jam on it (we used orange marmalade), arrange a few sliced figs, sprinkle with sugar, off to the oven. Presto whammo, a beautiful little galette.
Fig galette
I love making my own cake batter but not everyone does it. Last time I checked, Trader Joe’s has a pretty decent frozen butter crust available that’s folded and boxed.
ingredients
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1 pie crust recipe
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1 1/2 pounds (680 g) missionary figs, tops trimmed and discarded, quartered
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1/4 cup orange marmalade (or other marmalade)
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2 tablespoons of sugar
method
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Roll out cake dough:
Preheat the oven to 190°C. Roll out the dough into an evenly thick round, 14 inches in diameter. Place on a baking pan lined with parchment or silicone.
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Spread jam and arrange figs on the cake dough:
Spread jam on the rolled out dough, leaving a 2-inch border around the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.
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Fold the 2-inch rimmed edge of the crust over the figs and fold in the crust
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Bake:
Place on the middle shelf of the oven. Bake at 190°C (375°F) for 45-50 minutes until crust is lightly browned and fruit is bubbling.
Remove from the oven and let cool for 30 minutes.
