Photo: James Ransom; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
1 Hour 50 Mins
Serves 10 (serving size: 1 wedge)

Almond meal is nothing more than finely ground almonds; it adds a rich, crumbly texture and nutty flavor to the crust of this free-form tart.

How to Make It

Step 1

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond meal, 1 tablespoon sugar, and salt in a food processor; pulse to combine. Scatter butter into processor; pulse until mixture resembles coarse meal. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.

Step 2

Preheat oven to 400°.

Step 3

Place figs in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.

Step 4

Unwrap dough. Roll dough on plastic wrap into a 12-inch circle. Arrange dough on a baking sheet lined with parchment paper. Spoon figs onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Bake at 400° for 35 minutes or until fruit juices bubble and crust is browned. Remove from oven; sprinkle with almonds. Cut into 10 wedges.

Ratings & Reviews

Use ounces of the flour stated, not cups.

September 02, 2015
When I measured out the 6.75 ounces of flour, it was more like 1 2/3 cup. I think that is why everyone's dough is so wet. Mine was still on the wetter side, but I was able to get it to shape, just a bit sticky. I had it for a cookout and everyone was very impressed.

Turned out great!

August 25, 2015
Yes the dough was much too wet to roll out, so I added more flour until it was the appropriate consistency and I also added vanilla paste.  The dough turned out really nice and instead of using just figs I added some thin slices of red pear and not lemon but lime juice with rind.  The filling turned out amazing and the lime juice added some tartness to the sweet filling.  AMAZING!!!

Dough doesn't work

August 24, 2015
The recipe for the dough can not be correct as it is way too wet to roll out. Adding oil after adding 7 T of butter just doesn't seem right. I managed to salvage  the dough by pressing it down with my hands onto the parchment paper as it could not be rolled out.  The galette tasted good I just would not use this dough recipe. 


August 19, 2015
I had the same problem with the dough, which was almost liquidy. I didn't have almond flour, so used all regular flour and added 1tsp almond extract to the liquid ingredients to get almond flavor (decreasing other liquid to compensate). After refrigerating the dough for an hour, i mushed it into shape with the plastic wrap between my fingers and the dough (and also UNDER the dough), then placed it onto the baking tray which was covered in parchment. After spooning the fig mixture onto the dough, I glopped the dough up over the edge of the fig mixture (it definitely looked messy) , then baked it for 30 minutes. I also made regular pie dough and made a second gallete, just in case. After baking, the gloppy dough gallette was flaky and delicious - perfect texture. The regular dough was also good, but the gloppy dough was sweeter and actually tasted better. So, don't be afraid - the recipe is good, even though the original "dough" is more like a sticky batter! Oh, the fig filling was delicious too! I thought the dish was quite good.

Fresh Fig Galette - August 2015

July 31, 2015
Something is wrong with the dough ingredients.  The batter is too soft and cannot be rolled out.  I tried pre-baking it for 5 minutes but it didn't help.  I'm wondering if the quantity of 7 T butter, in addition to 3 T canola oil, is correct.  This is very disappointing, as I was making this for my cooking club tomorrow.  I guess I'll go to the store and purchase a refrigerated pie crust that I can roll out.