Fig Galette Recipe

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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 rustic fig galette sits fresh out of the oven, ready to be sliced.

Then I grew up and moved out and never thought twice about that fig tree again, until recently when I moved into my new apartment.

I’m in a ground-level unit and all I have to do is open my front door to get a nice view of sticky leaves and little black, slightly leathery-skinned fruits, about 3 feet from the door.

So plucking up my courage and putting faith in the fact that our taste buds change over time, I courageously stepped outside that front door, took those 3 steps to the tree, and picked a fig.

Now, I realize you can eat the skin. I’m not oblivious to this. But I just couldn’t bring myself to do that. So I peeled it and took a big, mushy bite.

Holy moly! What have I been missing out on all these years???!!! It was sooooo good! So I sent Mini Chef up into the tree to collect the harder-to-reach figs and we brought in a small, but lovely supply of these little delectable goodies.

I then proceeded to concoct this recipe and oh boy, did we enjoy this. In fact, I enjoyed it so much I had to send half of it home with my in-laws so I wouldn’t eat the whole thing. Sadly, the cats got it. Apparently, they thought it was pretty tasty too.

Now I’m just tapping my toes, waiting for the next round to ripen on that tree with the sticky leaves. I’ll send Mini Chef up there again and then we’ll make fig jam. Can’t wait!



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A rustic fig galette sits fresh out of the oven, ready to be sliced.

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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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


  • large cookie sheet


  • 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 oven to 350 F.
  • Roll out your pie crust to about 1/4 inch thick on parchment. Pick up the parchment and transfer to a cookie sheet. Set crust aside.
  • In a mixing bowl, combine all other ingredients and stir well to combine.
  • Pour the filling onto the middle of your pie crust and fold the edges in 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.


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


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
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  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! 🙂

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