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Pear and Fig Galette

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
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 ½ cups all-purpose flour
  • 1 teaspoon light or dark brown sugar
  • ½ teaspoon salt
  • 1 stick cold butter, cut into ¼" cubes
  • 5-8 tablespoon ice water

Filling

  • 1 lb ripe Bartlett pears, thinly sliced
  • 2 tablespoon light or dark brown sugar
  • 1 teaspoon fresh squeezed lemon juice
  • ½ cup jarred fig spread/preserves

Finishing

  • 1 egg beaten
  • 1 teaspoon sugar

Optional topping

  • ¼ cup chopped walnuts
  • ½ tablespoon 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 tablespoon 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 ⅛") 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 teaspoon 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.