The first time I made a galette, I loved how imperfectly perfect it looked coming out of the oven. Rustic folds, golden edges, and fruit bubbling in the center…this fig galette carries that same charm, whether you bake one big centerpiece or mini versions for everyone at the table. It’s simple, cozy, and feels a little bit special without being fussy.
Whether you bake one large centerpiece or mini galettes for individual servings, this recipe is the perfect mix of elegant and approachable.
❤️ Why You’ll Love Fig Galette
There’s a reason galettes are loved by home bakers. They’re rustic, forgiving, and endlessly versatile. No need to fuss with a pie pan or crimping edges; just fold the dough over the fruit and let the oven do the rest.
This fig galette is especially special because the combination of fresh figs, jam, and honey bakes down into a luscious filling while the pastry turns golden and crisp. It’s the kind of dessert that looks impressive but feels effortless. Perfect for brunch, tea, or a cozy dinner party.
🗒 Tips and Tricks
- Keep butter very cold when making the pastry for the flakiest crust.
- If figs aren’t in season, use dried figs softened in warm water or orange juice.
- For extra shine, brush the baked galette with warmed honey or apricot glaze.
🗒 Variations
- Fruit swap: Try pears, plums, or apples in place of figs.
- Nutty twist: Add chopped pistachios, almonds, or walnuts before folding.
- Savory spin: Use goat cheese and caramelized onions with figs for an appetizer galette.
🗒 Substitutions
- Jam: Use apricot or peach preserves if fig jam isn’t available.
- Butter: Dairy-free butter can be used for a vegan crust.
- Egg wash: Substitute with milk or cream if avoiding eggs.
🗒 Best Served With
- Mascarpone, crème fraîche, or whipped cream on the side.
- A sprinkle of toasted nuts for texture.
- Tea, coffee, or sparkling wine for brunch or dessert.
👝 How to Store Leftovers
- Store at room temperature in an airtight container for 1–2 days.
- Refrigerate for up to 4 days.
- Reheat in a 350°F oven for 5–7 minutes to crisp up the crust.
🤔 Common Questions
1. Can I make the dough ahead of time?
Yes! The dough can be chilled for up to 2 days or frozen for up to a month.
2. Do I have to use figs?
No! Galettes work beautifully with whatever fruit is in season.
3. What’s the difference between mini and whole galettes?
Minis make adorable individual portions, while a whole galette makes for a dramatic centerpiece. The recipe works the same either way.
Fig Galette (Whole or Mini)
Ingredients
Pastry:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pats
- ¼ cup ice water, plus more as needed
Filling & Assembly:
- 6 large figs (or 12 small), sliced into rounds
- 6 tablespoons fig jam or orange marmalade
- 1–2 teaspoons honey, for drizzling
- 1 large egg, beaten (for egg wash)
- 1–2 teaspoons granulated sugar, for sprinkling
Instructions
Make the Pastry
- In a food processor, combine flour and salt.
- Add cold butter and pulse until pea-sized pieces remain.
- Transfer dough to a work surface, gently gather into a disc, wrap in plastic, and refrigerate at least 2 hours.
Assemble the Galette(s)
- Preheat oven to 400°F. Roll the chilled dough into a 12-inch circle for one large galette, or divide into 6 pieces and roll each into a 4–5 inch circle for minis. Transfer to a parchment-lined baking sheet.
- Spread fig jam or marmalade over the center, leaving a 1–2 inch border. Arrange fig slices on top and drizzle with honey.
- Fold edges of dough over the filling, pleating as needed. Brush dough with egg wash and sprinkle with sugar.
Bake
- Bake 30–40 minutes, until crust is golden brown and filling is bubbling.
- Let cool slightly before serving.
Nutrition
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