Fig Galette
This fig galette is one of those desserts that looks impressive but is surprisingly simple to make. It has a rustic, buttery pastry crust wrapped around juicy honey-marinated figs, with a little thyme and sliced almonds for extra flavor and texture.
It's one of the best ways to put some extra figs to use- I always end up making it when I have some fresh figs leftover after making a batch of homemade fig compote.
This recipe holds a special place in my heart as it represents the beautiful fruit of summer and early fall. It has that nice balance of sweet and savory, and is perfect to make whenever you're hosting- much like my whipped goat cheese with honey drizzle.
It needs just 20 minutes of prep time and after that, it's pretty much hands-off.
Quick Look: Fig Galette
- 🥣 Prep time: 20 minutes
- ❄️ Chilling time: 30 minutes
- 🔥 Cook time: 30–35 minutes
- 🍽️ Servings: 6–8 slices
- 🍯 Main ingredients: Fresh figs, all-purpose flour, butter, honey, almonds, thyme.
- 🔥 Cooking method: Oven-baked
- ⭐ Difficulty: Easy
- 🍨 Best served: Warm or at room temperature with ice cream, whipped cream, or a drizzle of spiced orange honey.
Jump to recipe
What You'll Love About this Recipe
- It's rustic, sweet and savory- perfect if you don't like your desserts to be overly sweet.
- You can prep the pastry ahead of time, and also experiment with the fillings and toppings if you want to.
- It's an easy way to put fresh figs to use- like my homemade fig paste.
Recipe Ingredients
All-purpose flour: Forms the base of the buttery galette pastry.
Sugar: Adds a little sweetness to the crust.
Honey: To marinate the figs and bring out their natural sweetness. Use homemade date sugar if you don't want to use honey.
Butter: For that rich, flaky pastry. Make sure the butter is cold to get the best texture.
Figs: Halved or quartered, depending on their size.
Toppings: I used some thinly sliced almonds and fresh thyme. You can also use chopped candied brown sugar walnuts if you want to.
Egg: To brush the pastry and give it a beautiful golden finish.
Variations & Substitutions
- Swap the almonds for chopped walnuts or pecans if you prefer. I love roughly chopping up my orange candied almonds sometimes when I have them at hand.
- Use maple syrup instead of honey for a slightly different flavor.
- Add a little lemon or orange zest to the figs for a fresh citrus note.
- You can also try making galette with a different fruit like apple or pear (or a mix of both) if you can't find figs.
How to Make Fig Galette
Step 1: Gently combine all-purpose flour, sugar, salt, cold butter and water until the dough comes together
Step 2: Combine the halved figs and honey.
Step 3: Roll out a disk of dough and fill it with fig mixture.
Step 4: Fold the edge of the dough up over the fig filling, pleating as you go.
Tips and Tricks to Nail the Recipe
- Make sure the butter is cold- this is important to get that flaky pastry.
- Don't overwork the dough- mix only until it comes together. Don't add too much water as well- the dough should be slightly harder to work with.
- Leave a generous border- about 2 inches gives you enough pastry to fold over the figs.
- Don't overcrowd the center- arrange the figs in a relatively even layer so the pastry bakes properly.
- Cool before slicing- letting the galette cool slightly helps the filling settle.
- Drizzle some olive oil caramel sauce or homemade golden syrup over the fig galette if you don't want to use honey.
How to Serve Fig Galette
This galette is delicious on its own, but you can make it even more special by serving it with a scoop of vanilla ice cream or a dollop of whipped cream or even some Devonshire cream.
Troubleshooting & FAQs
Cover it loosely and keep it at room temperature for about a day, or refrigerate it in an airtight container for longer storage.
Overworking the dough can develop too much gluten and make the pastry tough. Work the butter into the flour just until you have a coarse, sandy mixture, then mix only enough to bring the dough together.
Yes. The pastry dough can be prepared ahead and kept refrigerated until you're ready to roll it out.
Figs naturally contain quite a bit of moisture. Avoid piling too many figs in the center, and make sure your oven is fully preheated before baking.
More Fall Desserts & Sweet Treats
If you tried this fig galette recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Fig Galette
Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup cold butter cubed
- Cold water as needed
- Fresh figs halved or quartered
- 2 tablespoons honey plus extra for drizzling
- Fresh thyme
- Sliced almonds
- 1 egg beaten
Instructions
- Add the flour, sugar, and salt to a mixing bowl and combine.
- Add the cold, cubed butter and work it into the flour with your fingers until the mixture becomes coarse and sandy.
- Gradually add cold water and mix until a dough forms. Avoid overworking the dough.
- Wrap the dough in cling wrap and refrigerate for 30 minutes.
- Meanwhile, cut the figs into halves or quarters and drizzle them with 2 tablespoons honey. Let them marinate while the dough chills.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll the chilled dough into a circle about 5 mm thick and transfer it to the prepared baking sheet.
- Leave about 2 inches around the edges and arrange the marinated figs in the center.
- Sprinkle the figs with fresh thyme and sliced almonds.
- Fold the edges of the dough up and over the figs, creating pleats as you go.
- Brush the pastry edges with beaten egg.
- Bake for 30–35 minutes, or until the pastry is light golden brown.
- Allow the galette to cool slightly, then drizzle with extra honey before serving.
Notes
- Keep the butter cold while making the pastry.
- Add the water gradually—you may not need much.
- Leave enough pastry around the edges to create a generous folded border.
- Allow the galette to cool slightly before slicing.
- For the best texture, serve it the day it's baked.
