Thinking of creating a new dessert for a cosy evening? Try making a Fig Galette. This rustic tart is simpler than it looks, and its unpolished appearance gives it a homemade charm. This dessert focuses on a buttery crust wrapped around sweet, caramelised figs. It’s easier to make than a more intricate fruit tart and is far more forgiving. Perfect for a quiet weekend in or while preparing treats such as your favourite brownies.
A galette is a French pastry known for its free-form style. There’s no need to worry about perfecting a shape, as this tart intentionally looks rustic. Figs are great for a galette because they add a deep sweetness unmatched by other fruits. You don’t need many ingredients to get started, and the process is straightforward.
The recipe requires ready-made puff pastry. You could make your own, but it’s time-consuming. Many bakers use store-bought. This allows you to focus on the filling, which is what really makes or breaks the dessert. Using puff pastry also gives a flaky, buttery crust, perfect for pairing with something sweet like a cookie delivery box.
Here is what you’ll need:
- One sheet of puff pastry (store-bought)
- 8-10 ripe figs, halved
- 3 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- Juice of half a lemon
- 1 egg (for brushing the pastry)
- A pinch of salt
The combination of honey, lemon, and sugar highlights the flavour of the figs. The lemon brightens it, while the honey adds warmth. You don't need a lot of sugar since figs are naturally sweet. The butter ensures a rich finish to the filling.
Let’s break down the process into a few simple steps.
Preheat the oven to around 200°C. You'll want the oven hot enough so the pastry gets golden and crispy.
Line your baking tray. Use parchment paper or a silicone mat. This makes cleanup easy and prevents sticking.
Prepare your figs. Wash them, slice them in half, and set them aside in a bowl. These figs should not be mushy but firm. Overripe figs will make the filling too watery. Under-ripe figs won’t release enough moisture when baked. Aim for somewhere in the middle.
Prepare the puff pastry. Roll it out on a well-floured surface. You want the puff pastry to be thin, about 3mm thick, so it crisps well in the oven. Once rolled, place it onto your baking tray. The edges can hang over the side; those will be folded in later.
Place the figs in the centre of the puff pastry. Arrange them closely together but leave about a 5cm border around the edges. This free edge is important; it’s what you’ll fold over to form the galette.
Next, mix sugar, honey, lemon juice, and the butter. Drizzle this mixture over the figs generously. This mixture will caramelise in the oven, soaking into the fruit. It creates a lightly sweet, slightly tart filling. Sprinkle a pinch of salt to balance the sweetness.
Fold the edges of the puff pastry over towards the centre. It doesn’t matter if this looks uneven or rustic. It adds to the charm of a galette.
Finally, whisk the egg and brush it over the edges of the folded pastry. This helps the galette develop a golden colour in the oven. The egg also gives it a nice sheen when baked. If you don't have an egg, brush on some milk or cream instead.
Bake the galette for 30-35 minutes. You want the figs to be juicy and tender, and the puff pastry to be golden brown. If some of the juices overflow, don’t worry. That’s expected in a galette. The caramelised juice adds to the rustic presentation, much like the drizzle on a rocky road dessert.
Once baked, remove from the oven and let your galette cool for 10-15 minutes. This is important as it allows the filling to set slightly. Serve the galette warm with a scoop of vanilla ice cream or a dollop of clotted cream for a true British twist.
A galette is not something many frequently consider when thinking of an easy dessert. Yet, it’s an approachable pastry. No complicated designs or techniques. You don’t need to be precise in folding it, and it still turns out flaky and delicious every time.
If you want to experiment with other fruits, try apples or pears. They adjust well to the process. Consider adding cinnamon or nutmeg if using apples in colder months to build flavour. If using pears, swap lemon juice for a splash of orange juice.
This recipe focuses on figs because they offer a unique taste. Too often, aspiring bakers overlook figs in favour of apples or berries. Yet, figs remain underrated in most kitchens. They’re rich and moist, adding texture and flavour to desserts. In a galette, figs enhance the experience through their lush sweetness.
What do you think about switching to a fig-based dessert? Would you try a galette at home?
