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Pear and Fig Galette

Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Dessert, Holiday
Keyword: fig, galette, pear
Servings: 8


  • Food Processor
  • parchment paper



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


  • 5 ripe Bartlett pears, thinly sliced
  • 2 tbsp light brown sugar
  • 1 tsp lemon juice
  • 1 9 oz jar Orange Fig Spread*


  • 1 egg beaten
  • 1 tsp sugar


  • Make your crust. In a medium bowl add the flour, brown sugar, salt and cold, cubed butter. Lightly toss with your fingers until all butter is well coated in flour, and transfer contents of the bowl to your food processor with the blade in place. 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. Remove dough and form into a flat, round disc around 6” in circumference. Refrigerate wrapped in plastic wrap or in a plastic food storage bag for one hour before rolling out/baking.
    2. While your dough chills, slice your pears into thin slices (around 1/8") and place into a large mixing bowl. Toss with lemon juice and brown sugar and let sit until dough is ready to be rolled, around 45 minutes to 1 hour.
    3. Preheat your oven to 375 degrees. On a floured board, 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.
    4. 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.
    5. Transfer your dough to a parchment lined baking sheet. Using the back of a spoon or spatula, spread all of the fig jam evenly over that circle shape.
    6. 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.
    7. 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.
    8. Brush your dough with beaten egg, and sprinkle crust evenly with 1 tsp granulated sugar.
    9. Transfer baking sheet to the oven and bake at 375 degrees for 45-55 minutes, or until crust is golden brown and fruit filling is bubbly. Allow to cool completely before serving.