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This rustic fig galette has a wonderful mix of figs and apples, perfect for Autumn!
Growing up, I had a fig tree in my backyard. All I remember was that the leaves were sticky, and I never wanted any part of the little black, slightly leathery-skinned fruits which hung from it.
Fast forward a few decades, and holy moly! What have I been missing all these years???!!! The flavors in this were sooooo good!
What Is A Galette?
The word, “Galette”, is a French word for a flat, free-form cake, or free-form tart. Some are sweet, and some are made savory. Not all Galettes are desserts. Some can be a meal!
Is Galette Crust The Same As Pie Crust?
Most galettes are made with pastry dough. But in the interest of making things a bit healthier, I used a whole grain pie crust. It works just as well without all the extra fat.
Can A Galette Dough Be Made Ahead Of Time?
Yes, up to 2 days. Store it wrapped in plastic wrap, in the fridge. But bring it back to room temperature in order to roll it out properly. If you have the means and the space to store it rolled out and flat, that’s the best option. Just cover it well in plastic wrap and keep it in the fridge. Again, bring it back to room temperature before you attempt to fold it. If it’s too cold, it will break instead of folding over your filling.
Can You Make A Galette A Day Ahead?
Yes, so long as you follow the storage directions under the instruction area below.
How Do You Keep The Bottom Of A Galette From Getting Soggy?
The best way to keep the bottom of your galette from getting soggy is to dust the bottom of the galette with a bit of extra wholegrain flour before putting the filling in the crust. Some folks will even use breadcrumbs, but I’ve never tried that. In truth, nothing about this galette was soggy when I made it. I’m guessing that using pie crust instead of pastry dough really helped in that department.
Should I Refrigerate A Galette?
Yes. While some folk will keep a galette on the counter for a day or two, I do not recommend this. It’s best to wrap this in parchment paper, and then again in foil. It’s best to avoid plastic wrap because the crust can get too soft in the fridge. The galette needs a bit of airflow while it sits.
How Long Can You Keep Galette Dough In The Fridge?
Because of the egg wash, you’ll want to limit the time this sits in the fridge to 3 days.
Is A Galette Served Hot Or Cold?
Neither. The perfect temperature is a gentle warmth. The coldest you want is room temperature. If you are reheating, you’ll only do so for about 10 minutes. You don’t want to actually heat a galette after it bakes.
Pie Crust Options
Recipe Variations And Additions
To vary or deepen the flavors, you can add any of these extras.
- 1 tbsp. lemon juice
- Sprinkle some extra cinnamon over the top after folding the edges of the galette up.
- Stir in one to two tablespoons of cream cheese into the filling.
- Top the galette with a light layer of goat cheese crumbs and granular sweetener
- For a more intense lemon flavor, add some lemon zest. About 1 tablespoon.
- Top the galette with some fresh thyme just prior to serving.
- Create a balsamic glaze by boiling down some balsamic vinegar in a pot. If you truly want it thick, whisk in a small amount of starch before you heat it. About 1 teaspoon.
- When this comes out of the oven, put a few small pats of butter over the top to melt.
About The Ingredients
Whole wheat pie crust – see recipe link below – cut recipe in half.
Apples – slice thin.
Sweet figs – washed and sliced, stem removed.
Walnut pieces – It’s best to use raw walnuts so they don’t overcook in the oven.
Honey – You can use maple syrup too, but the sweetness will be milder.
Pure vanilla extract – Don’t use vanilla flavoring or substitute.
Ground cinnamon – No added sugar.
Egg – beaten.
How To Make A Fig Galette With Apples
Preheat the oven to 350 F. Roll out your pie crust to about ¼ inch thick on parchment. It should be about a 12-inch circle. Pick up the parchment and transfer it to a baking sheet. Set crust aside.
In a mixing bowl, combine all the filling ingredients and stir well to combine.
Pour the filling mixture onto the middle of your pie crust and fold edges of dough up to form a “bowl”. You want about a 2-inch border.
Brush the beaten egg wash over the dough.
Bake for approximately 35-45 minutes, or until the fruit juices bubble. Cool, cut into wedges, and serve.
You’ll need an apple corer and slicer and flat baking pan and some parchment paper for this recipe. You can click on any of the below images to be taken to that product on Amazon. (Affiliate links)
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Fig Galette Recipe Card
Rustic Fig Galette
- 1 large cookie sheet (or pizza pan)
- 1 standard whole wheat pie crust (see recipe link above – cut recipe in half)
- ½ lb. cored and sliced apples (slice thin)
- ½ lb. figs (washed and sliced, stem removed)
- ½ cup walnut pieces
- ½ cup honey
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 large egg (beaten)
- Preheat the oven to 350 F. Roll out your pie crust to about ¼ inch thick on parchment. Pick up the parchment and transfer it to a cookie sheet. Set crust aside.
- In a mixing bowl, combine all the filling ingredients and stir well to combine.
- Pour the filling onto the middle of your pie crust and fold the edges up to form a "bowl".
- Brush the beaten egg wash over the dough.
- Bake for approximately 35-45 minutes, or until the fruit juices bubble. Cool and serve.
Recipe from the Gracious Pantry® archives, originally posted 10/10/2012.