Share this recipe!

You can’t go wrong with this crisp, tender Pear and Fig Galette recipe, with homemade crust, sweet and tart Bartlett Pears and rich and gooey fig spread. Top with honey gazed nuts for an optional crunchy flavor boost!

JUMP TO RECIPE

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Easy, elegant and delicious Pear and Fig Galette

I love making galettes. It’s like a fun freeform pie, and you don’t have to worry about making it look perfect. Its imperfection is its beauty. This Pear and Fig Galette is super simple, yet super impressive, and comes together in about an hour!

Pear and Fig Galette

What goes into the galette recipe?

Easy Food Processor Crust

To make the easy crust, you will need:

  • 1 1/2 cups all-purpose flour.
  • 1 tsp light or dark brown sugar.
  • 1/2 tsp salt.
  • 1 stick cold butter, cut into 1/4″ cubes.
  • 5-8 tbsp ice water.
assembling the galette

Making the Filling for the Pear and Fig Galette

The super simple filling for this galette is just some delicious fresh fruit, and tasty fig preserves. You will need:

  • 1 lb ripe Bartlett pears, thinly sliced.
  • 2 tbsp light or dark brown sugar.
  • 1 tsp fresh squeezed lemon juice.
  • 1/2 cup jarred fig spread/preserves. I love Kitchen and Love Fig Preserves.
arranging the pears

Finishing

  • 1 egg beaten. This will add shiny, rich color to your crust.
  • 1 tsp sugar, for sprinkling onto the egg wash for extra flavor and crunch.

Optional topping

  • 1/4 cup chopped walnuts.
  • 1/2 tbsp honey.

You can optionally add the honey coated walnuts to the top juts before baking for a little extra texture and flavor!

folding over the dough for the galette

Making the galette

Make the crust:



1. Add the flour, brown sugar, salt and cold, cubed butter to a food processor with the blade in place.

2. Pulse 5-10 times until butter is well combined with dry ingredients, and coarse crumbs form. With the processor running, pulse in ice water, one tbsp at a time, until dough just comes together and forms large clumps.

3. Remove dough and form into a flat, round disc around 6” in circumference.

4. Refrigerate wrapped in plastic wrap or in a plastic food storage bag for one hour before rolling out/baking.

Prep the Pears:




1. Slice your pears into thin slices (around 1/8″) and place into a large mixing bowl. Toss with lemon juice and brown sugar.

Prep the chilled dough and assemble:



1. Preheat your oven to 375 degrees. On a floured board (or between 2 sheets of parchment or plastic wrap), roll your dough, turning clockwise as you go, until it is about 14” in circumference. (It’s ok if edges are rough, we will be folding them over, and this is a rustic dessert.)

2. To make a guide for where your fruit/filling will sit, lightly press a 9” pie pan (bottom side touching dough) into the center of the dough to create a line to follow.

3. Transfer your dough to a parchment lined baking sheet. Using the back of a spoon or spatula, spread all of the fig jam evenly into the center of the outlined circle.

4. Working from the outside in, arrange pear slices with your hands over the fig jam in a circular pattern, overlapping to fill in gaps, and careful to leave any accumulated juices behind in the bowl.

5. Once all fruit and jam is in place, fold your dough up over the filing and continue to fold, working around the filling to make sure all corners are overlapping and there are no gaps.

6. Brush your dough with beaten egg, and sprinkle crust evenly with 1 tsp granulated sugar. If using, toss chopped walnuts with honey, and evenly distribute over the top.

7. Transfer baking sheet to the oven and bake at 375 degrees for 40-50 minutes. Allow to cool completely before serving.

What you’ll need to make the perfect Pear and Fig Galette

  • A food processor. This makes making the crust easy and fast- ready to refrigerate in just a couple minutes!
  • A good rolling pin.
  • Parchment paper.
  • A large mixing bowl.
  • Plastic wrap or resealable bags, for chilling the crust before baking.

What to serve with the Galette

This galette is great as is, served warm, room temperature or cold. If serving warm, this galette goes great with a scoop of vanilla ice cream on top!

Want to save this Pear and Fig Galette recipe for later? Pin it!

PIN IT!

Looking for more great dessert ideas? Why not try my Pineapple Cinnamon Cheese Danish, Blackberry Lime Cheesecake Bars, Banana Chocolate Chip Upside Down Cake, or my Chocolate Pistachio Cookie Bars!

Made this recipe? Leave a review and rating below!

Print Recipe

Pear and Fig Galette

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert, Holiday
Keyword: fig, galette, pear
Servings: 8

Equipment

  • Food Processor
  • parchment paper
  • Baking sheet
  • 9" pie pan (for marking dough)

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1 tsp light or dark brown sugar
  • 1/2 tsp salt
  • 1 stick cold butter, cut into 1/4" cubes
  • 5-8 tbsp ice water

Filling

  • 1 lb ripe Bartlett pears, thinly sliced
  • 2 tbsp light or dark brown sugar
  • 1 tsp fresh squeezed lemon juice
  • 1/2 cup jarred fig spread/preserves

Finishing

  • 1 egg beaten
  • 1 tsp sugar

Optional topping

  • 1/4 cup chopped walnuts
  • 1/2 tbsp honey

Instructions

  • Make the crust:
    1. Add the flour, brown sugar, salt and cold, cubed butter to a food processor with the blade in place.
    2. Pulse 5-10 times until butter is well combined with dry ingredients, and coarse crumbs form. With the processor running, pulse in ice water, one tbsp at a time, until dough just comes together and forms large clumps.
    3. Remove dough and form into a flat, round disc around 6” in circumference.
    4. Refrigerate wrapped in plastic wrap or in a plastic food storage bag for one hour before rolling out/baking.
    Prep the Pears:
    1. Slice your pears into thin slices (around 1/8") and place into a large mixing bowl. Toss with lemon juice and brown sugar.
    Prep the chilled dough and assemble:
    1. Preheat your oven to 375 degrees. On a floured board (or between 2 sheets of parchment or plastic wrap), roll your dough, turning clockwise as you go, until it is about 14” in circumference. (It’s ok if edges are rough, we will be folding them over, and this is a rustic dessert.)
    2. To make a guide for where your fruit/filling will sit, lightly press a 9” pie pan (bottom side touching dough) into the center of the dough to create a line to follow.
    3. Transfer your dough to a parchment lined baking sheet. Using the back of a spoon or spatula, spread all of the fig jam evenly into the center of the outlined circle.
    4. Working from the outside in, arrange pear slices with your hands over the fig jam in a circular pattern, overlapping to fill in gaps, and careful to leave any accumulated juices behind in the bowl.
    5. Once all fruit and jam is in place, fold your dough up over the filing and continue to fold, working around the filling to make sure all corners are overlapping and there are no gaps.
    6. Brush your dough with beaten egg, and sprinkle crust evenly with 1 tsp granulated sugar. If using, toss chopped walnuts with honey, and evenly distribute over the top.
    7. Transfer baking sheet to the oven and bake at 375 degrees for 40-50 minutes, or until crust is golden brown and fruit filling is bubbly. Allow to cool completely before serving.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.