Fig Galette Recipe With Apples

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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.

A fig galette on a baking pan.

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.

An overhead view of a Fig Galette with one piece cut and pulled back on parchment.

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.

An unbaked Fig Galette sitting on white parchment paper.

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

All the individual ingredients for this Fig Galette Recipe on a white surface.

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.

Fig Galette filling mixed together in a white bowl.

In a mixing bowl, combine all the filling ingredients and stir well to combine.

Fig Galette filling piled in the middle of a round crust.

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.

The edges of the dough wrapped up around the side of a Fig Galette.

Brush the beaten egg wash over the dough.

A just-baked Fig Galette cooling on white parchment.

Bake for approximately 35-45 minutes, or until the fruit juices bubble. Cool, cut into wedges, and serve.

Recipe Supplies

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)

Apple corer sold on Amazon. (Affiliate link)
Pizza pan sold on Amazon. (Affiliate link)
Cut parchment paper sold on Amazon. (Affiliate link)

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Fig Galette Recipe Card

Copyright Information For The Gracious Pantry
A fig galette on a baking pan.

Rustic Fig Galette

A simple, rustic dessert that goes great with a scoop of vanilla or a spritz of whipped cream.
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Print Pin Rate
Course: Dessert
Cuisine: American, French
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 151kcal
Author: The Gracious Pantry

Equipment

  • 1 large cookie sheet (or pizza pan)

Ingredients

Crust

  • 1 standard whole wheat pie crust (see recipe link above – cut recipe in half)

Filling

  • 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

Egg Wash

  • 1 large egg (beaten)

Instructions

  • 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.
    All the individual ingredients for this Fig Galette Recipe on a white surface.
  • In a mixing bowl, combine all the filling ingredients and stir well to combine.
    Fig Galette filling mixed together in a white bowl.
  • Pour the filling onto the middle of your pie crust and fold the edges up to form a "bowl".
    Fig Galette filling piled in the middle of a round crust.
  • Brush the beaten egg wash over the dough.
    The edges of the dough wrapped up around the side of a Fig Galette.
  • Bake for approximately 35-45 minutes, or until the fruit juices bubble. Cool and serve.
    A just-baked Fig Galette cooling on white parchment.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 28g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 139mg | Fiber: 2g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted 10/10/2012.

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9 Comments

  1. graciouspantry says:

    All fixed. And you can always do a simple search in the red box at the top of the page. Enjoy!

  2. Bobbi Mullins says:

    I want to try this one! Unfortunately, the last few figs froze on my dad’s fig tree. I’ll scour the grocery stores and try to find some!

    1. graciouspantry says:

      Not sure where you are at, but the farmers markets here in northern california still have plenty of them. Worth a shot if you have a local market.

  3. Will this pie crust work using butter instead of oil? Trying to avoid the grocery store 🙂

    1. The Gracious Pantry says:

      Jessica – It should if you really work it in. In fact, you may want to warm it first just to get it distributed well.

  4. sonoma county, ca says:

    thanks for the idea! the first real autumn day here in sonoma county led me to the garden to pick figs and apples. i cored & sliced the apples and put them in a bowl of salted ice water to inhibit browning while i sliced the figs. i added a bit of ginger, dotted the fruit with some unsalted butter and voila! thanks again

    1. The Gracious Pantry says:

      Sonoma County – I’m so happy you enjoyed it! 🙂

  5. Hi, was wanting to make this but two things: I can’t find the link to the dough recipe? And also, I have some fresh figs I froze a couple months ago. Would they be in to use for this?
    Thank you so much, look forward to making! I’ve never had one but we saw one at Wegmans yesterday and they look so delicious.

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