Fig(sinmybelly) Galette

6 Sep


Back in September of 2010, I made a fig galette (and a nectarine galette) when I was invited to cook at this dinner party shindig.

When I woke up this past Saturday morning and grabbed a few fresh figs from the fridge to snack on, I stopped myself and thought, “I should actually try to make something with figs this year.”

Then I realized that September is already here and I did not make a pie or a tart or a galette all summer long. And wouldn’t you know, the weather was lovely out this weekend, which means that I was able to turn on my oven without converting my apartment into a sauna.

And then I remembered the fig galette from 2010. It’s about time I re-create it. 6 years sans fig galette is 6 years too long. Cheers to figs and cheers to pie dough!


Fig(sinmybelly) Galette

adapted from Simply Recipes

I like to make my dough by hand, so I gave you instructions in my own goofy terms for how. So get your hands dirty and let’s do this.


1 1/3 cups all-purpose flour (160 grams)

1/2 teaspoon salt

1 1/2 teaspoons sugar

1 stick (4 ounces) butter, cut into small cubes and chilled in the fridge of freezer for at least 5 mintues

chilled water (add ice cubes to water)


1/4 cup jam (I used a mix of fig jam and the dregs of an old berry jam that needed to be used up)

1 heaping pint of figs (or 1 1/2 pints for those that like to be exact), quartered and stems trimmed

1 egg, for egg wash

1 tablespoon sugar

To make the dough: Whisk together the flour, salt and sugar in a large bowl. Add the chilled butter cubes. Using your hands in a scooping motion, scoop from the sides going in and as you lift your hands, rub the butter pieces into the flour with your thumb, index and middle fingers and then let go. Continue scooping, rubbing and letting go. Repeat until the butter pieces are the size of peas.

Slowly add 1/4 cup of chilled water to the center of the butter-flour mixture and gently using your hands or a spatula, mix the dough. Eventually the dough will stay stuck together when squeezed. Dump onto a clean surface and form the dough into a ball with minimal handling. Pat down into a disc shape, wrap and refrigerate for at least an hour before rolling out.

To make the galette: Preheat oven to 375°F. Roll out dough to a 12 to 14-inch diameter round of even thickness. Place on a parchment lined baking dish.

Spread jam onto the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, starting from the center and working your way out, again leaving a 2-inch border. Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.

Place the entire baking sheet in the fridge or freezer for 5 minutes so everything is nice and cold.

Take the baking sheet and galette out of the fridge/freezer. Whisk an egg and then brush the edges of the galette dough with egg wash (you will not need the entire egg for this, use it for something else, like making pancakes, when you are done!).

Sprinkle the sugar over the egg-washed dough and over the figs.

Bake the galette 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. Then dig in!


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