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Home / Recipes
1 hour 5 minutes
4.8 from 5 votes
7 Comments

Rustic Fig Galette

Jump to RecipePrint Recipe
  • 108
by: Joanna Cismaru
10.03.20

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This savory Rustic Fig Galette with a flaky crust that just melts in your mouth, loaded with leeks, goat cheese, figs and drizzled with honey will surely get your taste buds dancing.

a plate with a galette filled with figs, garnished with sprigs of thyme, and a jar of honey in the background.

Being a food blogger, it’s not often that I make something or try something that blows my mind but that’s exactly what happened when I took a bite into this incredible galette. Every bite an explosion of flavors, you can taste absolutely everything that went into this galette.

From the flaky crostata that simply melts in your mouth to the delicious leeks, the creamy salty goat cheese, to the sweet figs and honey. Who knew all these flavors when paired together could be so beautiful? That’s my favorite part of this fig galette, is how beautiful it all is when it is put together, it becomes a piece of art!

What Is A Galette?

Don’t let the word galette scare you, it’s just a French term for a flat round or rustic tart with hand folded edges. We’re basically talking mini pies or tarts here, so no big deal right? But I mean it when I say they’re not a big deal to make.

The great thing about these galettes is that you can fill them with your favorite berries or fruits. You can also use blueberries, figs, or peaches, apples, apricots, whatever you’re into.

a galette filled with figs and brushed with egg wash ready to be baked

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Pastry

  • Dry ingredients: All purpose flour, salt, and plain white sugar.
  • Wet ingredients: Unsalted butter, ice water, and sour cream.

Filling

  • Olive oil – We want a good neutral tasting high quality oil to saute the leeks in this filling.
  • Leeks – This big leafy veg is part of the onion family and has a nice mild flavor.
  • Figs – Figs are a sweet little fruit with a mild flavor that cooks down perfectly in a sweet and savory dish like this one today. You’re going to use fresh figs sliced up.
  • Cheese – Crumbled goat cheese will add the perfect amount of salt, tang, and creaminess to our dish.
  • Egg – 1 egg beaten for an egg wash.
  • Thyme – Fresh and chopped up fine. If dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
  • Honey – For drizzling over top of the completed dish.
a galette filled with figs freshly baked out of the oven

How To Make Rustic Fig Galette

  1. Combine the dough: In a food processor add the flour, sugar, salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together.
  2. Prep the dough: Gather the dough, divide it in two and pat it into two disks. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
  3. Preheat the oven: To 425 F degrees. Line a large baking sheet with parchment paper.
  4. Saute the sauteables: Heat the olive oil in a skillet then add the leeks and saute until they start to brown. Season the leeks generously with salt and pepper.
  5. Assemble the filling: Working on a lightly floured surface roll out a disk of dough to a 12 inch round; transfer to the baking sheet. Arrange half of the leeks in the center of the round, leaving about 1 1/2 inch border all around. Add about 1/2 of the crumbled goat cheese over the leeks, then arrange 1/2 of the figs all over the goat cheese.
  6. Finish the filling: Sprinkle with a bit of ground pepper. Fold the edge of the dough up and over the figs. Brush the rim of the dough with the egg wash. Repeat with remaining dough and ingredients.
  7. Bake the galettes: Bake the galettes for 45 minutes or until the crust is golden brown. Let the galette cool on the baking sheet for about 10 minutes then sprinkle with fresh thyme and drizzle with honey. Cut into wedges and serve.
a plate with a galette filled with figs, garnished with thyme sprigs and a honey comb drizzling honey over it.

How Important Is The Temperature Of My Ingredients?

It’s very important to ensure that your butter is cold when incorporated into your dough and that your water truly is ice water! Cold butter will ensure a flaky crust once the whole thing is baked. When water is cold it is absorbed by flour proteins much less easily. Baking purists definitely recommend ensuring your ingredients and equipment is cold while making pastries like this one!

Leftovers

Fridge

You can store these fig galettes either on the counter right at room temperature or covered in the fridge for 2 – 3 days.

Freezer

Advanced preparation: You can assemble the galettes through Step 5 and freeze them up to a month. First place the galettes on the baking sheet and place the baking sheet in the freezer and freeze the galettes for about an hour. After an hour, wrap the galettes in plastic wrap then place back in the freezer.

Freezing leftovers: You may also freeze the galettes after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 15 minutes, or until the crust of the galettes recrisp.

overhead of a galette filled with figs and garnished with sprigs of thyme with a jar of honey

More Delicious Pies To Try:

  • Plum Galette
  • Peach and Blueberry Galette
  • Easy Quiche Recipe
  • Mini Blueberry Galettes
  • Chicken Pot Pie
  • Strawberry Rhubarb Pie
  • Classic Apple Pie
  • Pumpkin Pie

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of honey being drizzled over the fig galette

Rustic Fig Galette

4.8 from 5 votes
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This savory Rustic Fig Galette with a flaky crust that just melts in your mouth, loaded with leeks, goat cheese, figs and drizzled with honey will surely get your taste buds dancing.

Ingredients

For Pastry

  • 2 1/2 cups all-purpose flour
  • 4 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup butter (2 sticks) cold, unsalted, cut into pieces
  • 1/2 cup sour cream
  • 1/2 cup ice water

For Filling

  • 1 tablespoon olive oil
  • 2 large leeks cleaned and sliced thin
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 4 ounce goat cheese crumbled, about 1 cup
  • 1 pound figs fresh, sliced
  • 1 egg beaten, for egg wash
  • 1 tablespoon thyme fresh, chopped
  • 2 tablespoon honey for drizzle
US Customary – Metric

Instructions

  • In a food processor add the flour, sugar, salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together. Gather the dough, divide it in two and pat it into two disks. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
  • Preheat the oven to 425 F degrees. Line a large baking sheet with parchment paper.
  • Heat the olive oil in a skillet then add the leeks and saute until they start to brown. Season the leeks generously with salt and pepper.
  • Working on a lightly floured surface roll out a disk of dough to a 12 inch round; transfer to the baking sheet. Arrange half of the leeks in the center of the round, leaving about 1 1/2 inch border all around. Add about 1/2 of the crumbled goat cheese over the leeks, then arrange 1/2 of the figs all over the goat cheese. Sprinkle with a bit of ground pepper. Fold the edge of the dough up and over the figs. Brush the rim of the dough with the egg wash. Repeat with remaining dough and ingredients.
  • Bake the galettes for 45 minutes or until the crust is golden brown. Let the galette cool on the baking sheet for about 10 minutes then sprinkle with fresh thyme and drizzle with honey. Cut into wedges and serve.

Recipe Notes

This recipe will yield 2 galettes.
Green or white onion can be used instead of leeks.
It’s important to make sure you use cold butter so that your pastry ends up with a flaky texture.
Leftovers: You can store these galettes either on the counter right at room temperature or covered in the fridge for 2 – 3 days.
Advanced preparation: You can assemble the galettes through Step 5 and freeze them up to a month. First place the galettes on the baking sheet and place the baking sheet in the freezer and freeze the galettes for about an hour. After an hour, wrap the galettes in plastic wrap then place back in the freezer.
Freezing leftovers: You may also freeze the galettes after baking, let it warm completely then wrap it up in plastic wrap and freeze it. That and warm it in the oven at 350 for about 15 minutes, or until the crust of the galettes recrisp.

Nutrition Information:

Calories: 353kcal (18%)Carbohydrates: 37g (12%)Protein: 6g (12%)Fat: 21g (32%)Saturated Fat: 13g (81%)Cholesterol: 64mg (21%)Sodium: 248mg (11%)Potassium: 169mg (5%)Fiber: 2g (8%)Sugar: 14g (16%)Vitamin A: 979IU (20%)Vitamin C: 4mg (5%)Calcium: 59mg (6%)Iron: 2mg (11%)
Course:Appetizer, Brunch, Dessert, Snack
Cuisine:American, French
Keyword:fig galette, galette recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 108

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Lauri P says

    August 28, 2020 at 1:02 pm

    5 stars
    Thank you for yet another fantastic recipe! Made this exactly as written and it’s such a delicious and delicate balance, and all the ingredients play off of each other perfectly 😊

    Reply
    • jo says

      August 28, 2020 at 5:28 pm

      I’m so happy to hear you enjoyed it!

      Reply
  2. Rhonda says

    August 10, 2019 at 1:21 pm

    Is it possible to use store bought dough for this recipe?

    Reply
    • jo says

      August 10, 2019 at 1:25 pm

      Pizza dough is not quite the same, this pastry is more flaky, closer to a pie crust than a pizza dough. So if you wanted to go with store bought I’d buy pie crust.

      Reply
  3. Scott says

    January 31, 2018 at 11:03 am

    5 stars
    We made this galette over the weekend and it was amazing. What a wonderful recipe!

    Reply
  4. Mike Hultquist says

    October 5, 2016 at 7:44 am

    Looks quite amazing, Jo! It’s definitely galette season. Can’t wait to dig into some excellent filled pastry.

    Reply
    • Fenne Kieken says

      October 5, 2016 at 9:53 am

      I had so much fun making this and it turned out so well. What was fun was I decided to add the leeks in which totally changed the taste. It’s a wonderful combination of sweet and savory and didn’t last the night. Let me know when you make it. Would love to hear your thoughts.

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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