Fig & Honey Galette

A simple and sweet figgy treat.

Ah the galette. Essentially a fancy name for a pie without any of the fuss, it features a pastry dough wrapped around fresh fruit and baked to rich, indulgent deliciousness.

In this recipe, the fresh fruit featured are sweet, decadent figs, layered in a bed of fig preserves, honey, and candied pecans.

Serve warm from the oven and topped with a generous scoop of vanilla ice cream for the perfect dessert to welcome in the autumn season.

Time You Need

  • 15 minutes prep
  • ~40-50 minutes baking
  • Yields: 5-6 servings

Grocery list

  • 1 Homemade or store-bought pie crust (for 9-10 inch pie)
  • ~1.5 pounds of Turkish brown or mission figs, quartered and tips cut off
  • 1/4 tbsp brown sugar
  • 1 cup of whipped cream cheese
  • 2 tbsp honey
  • 1/2 cup of fig preserves or jam
  • 1/8 tsp cinnamon
  • 1/4 tsp apple pie spice
  • 1 egg, beaten (for egg wash)
  • Candied pecans:
  • 1 tbsp butter
  • 1 cup of pecans
  • 1/4 cup of brown sugar
  • *Optional: Vanilla Ice cream or whipped cream for serving


  • For the pecans:
  • Add nuts, sugar, and butter to a large nonstick skillet. Heat over medium heat, stirring the nuts constantly until sugar and butter melt, coating the nuts. Turn the heat down as needed, and cook for about 5-7 more minutes.
  • Transfer to parchment paper and separate and let cool.
  • For the galette:
  • Start by heating up the oven to 375.
  • Roll the pie dough out into a nice big flat circle, with even thickness. Place the dough on a parchment-lined baking sheet.
  • In a bowl, mix cream cheese with fig jam.
  • Spread the fig jam/cream cheese mixture evenly on the rolled-out dough, making sure to leave about a 2-inch border around the edges of the dough.
  • Then arrange your figs over the jam spread. Sprinkle with brown sugar, cinnamon, and apple pie spice. Then drizzle with honey.
  • Top with the candied pecans.
  • Next, fold the border edges over to form a makeshift crust, leaving a giant hole in the center. Pleat the crust as you work around the dough.
  • Coat the edges in the egg wash.
  • Bake the galette for about 50 minutes, until the crust is a nice golden brown and the filling bubbles up.
  • Remove from oven and let cool about 15 minutes before serving.
  • Serve warm with your favorite toppings.
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