I’ve been obsessed with fresh figs lately, and this galette has become my new favorite way to use them. There’s something magical about how the natural sweetness of the figs pairs with a touch of honey and flaky pie crust – it’s rustic, beautiful, and way easier to make than a traditional pie. Trust me, you’re going to want to make this all season long!
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 85-95 minutes |
| Level of Difficulty | Medium |
| Servings | 8 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1450
- Protein: 10-12 g
- Fat: 38-44 g
- Carbohydrates: 265-280 g
Ingredients
For the base:
- 1 pie crust (Pillsbury recommended for a consistent, flaky texture)
- 1/3 cup orange marmalade
For the filling:
- 1.5 lb fresh figs (stemmed and sliced into 1/4-inch thick rounds)
- 3 tbsp C&H cane sugar
- 1 tbsp honey
- 1/2 tsp lemon zest
- 1 pinch kosher salt
Step 1: Prepare Your Workspace and Preheat
- 1 pie crust
Preheat your oven to 375°F and line a baking sheet with parchment paper if desired (though not essential).
While the oven heats, remove your pie crust from the refrigerator so it has time to come to room temperature—this makes it much easier to roll out without cracking.
Having everything ready before you start ensures a smooth assembly process.
Step 2: Prepare the Figs and Flavor Elements
- 1.5 lb fresh figs
- 1 tbsp honey
- 1/2 tsp lemon zest
- 1 pinch kosher salt
While the oven preheats, stem your fresh figs and slice them into uniform 1/4-inch thick rounds—this consistency is important for even cooking and a professional appearance.
In a small bowl, combine the honey, lemon zest, and kosher salt.
I like to zest the lemon directly over the honey so the oils release and give you maximum citrus flavor.
Set both the sliced figs and the honey mixture aside.
Step 3: Roll and Dock the Crust
- 1 pie crust from Step 1
On a lightly floured surface, roll the pie crust into a 14-inch circle.
The crust will be thin and rustic-looking, which is exactly what you want for a galette.
Carefully transfer it to your prepared baking sheet, letting any excess hang over the edge slightly—this gives you that classic galette look when you fold it up later.
Step 4: Build the Galette Filling
- 1/3 cup orange marmalade
- fig slices and honey mixture from Step 2
- 3 tbsp C&H cane sugar
Spread the orange marmalade evenly over the dough, leaving a 2-inch border all around the edge—this border is crucial for folding later.
Arrange your sliced figs on top of the marmalade in a slightly overlapping pattern, again staying within that 2-inch border.
Drizzle the honey mixture from Step 2 over the figs, then sprinkle the cane sugar generously across the top.
The sugar will caramelize during baking and create a beautiful, jammy glaze with the fig juices.
Step 5: Fold and Bake
- assembled galette from Step 4
Carefully fold the 2-inch dough border up and over the filling, pleating it as you go around the circle.
Don't worry about perfection—the rustic, imperfect look is part of galette's charm.
Place the baking sheet in your preheated 375°F oven and bake for 45-50 minutes until the crust is golden brown and the filling is bubbling slightly at the edges.
I like to rotate the baking sheet halfway through cooking to ensure even browning.
Step 6: Cool and Serve
Remove the galette from the oven and let it cool on the baking sheet for at least 30 minutes.
This cooling time allows the filling to set slightly while the crust remains crispy.
Serve warm or at room temperature—it's delicious either way.
The galette can be enjoyed plain or with a dollop of whipped cream or vanilla ice cream.
Quick Fig Galette
Ingredients
Method
- Preheat your oven to 375°F and line a baking sheet with parchment paper if desired (though not essential). While the oven heats, remove your pie crust from the refrigerator so it has time to come to room temperature—this makes it much easier to roll out without cracking. Having everything ready before you start ensures a smooth assembly process.
- While the oven preheats, stem your fresh figs and slice them into uniform 1/4-inch thick rounds—this consistency is important for even cooking and a professional appearance. In a small bowl, combine the honey, lemon zest, and kosher salt. I like to zest the lemon directly over the honey so the oils release and give you maximum citrus flavor. Set both the sliced figs and the honey mixture aside.
- On a lightly floured surface, roll the pie crust into a 14-inch circle. The crust will be thin and rustic-looking, which is exactly what you want for a galette. Carefully transfer it to your prepared baking sheet, letting any excess hang over the edge slightly—this gives you that classic galette look when you fold it up later.
- Spread the orange marmalade evenly over the dough, leaving a 2-inch border all around the edge—this border is crucial for folding later. Arrange your sliced figs on top of the marmalade in a slightly overlapping pattern, again staying within that 2-inch border. Drizzle the honey mixture from Step 2 over the figs, then sprinkle the cane sugar generously across the top. The sugar will caramelize during baking and create a beautiful, jammy glaze with the fig juices.
- Carefully fold the 2-inch dough border up and over the filling, pleating it as you go around the circle. Don't worry about perfection—the rustic, imperfect look is part of galette's charm. Place the baking sheet in your preheated 375°F oven and bake for 45-50 minutes until the crust is golden brown and the filling is bubbling slightly at the edges. I like to rotate the baking sheet halfway through cooking to ensure even browning.
- Remove the galette from the oven and let it cool on the baking sheet for at least 30 minutes. This cooling time allows the filling to set slightly while the crust remains crispy. Serve warm or at room temperature—it's delicious either way. The galette can be enjoyed plain or with a dollop of whipped cream or vanilla ice cream.