recipe | fig + pear galette

Let me preface by saying this:

I am not a baker.

Cooking (there is a difference!) is my preferred medium. 

(see my lasagna/risotto/meatloaf obsession fascination)

(Brigette is the baker among us... Click the link, you'll be doing yourself a favor)

Anyway, I'm getting sidetracked (squirell!) so let me get back to my point...

I feel bad calling this a recipe. 

This was the result of my late-night guilt at the thought of the pre-made pie crust in my fridge nearing its expiry date.

And my intense desire to slather fig jam on anything slatherable (i.e. a piece of bread, a spoon, my tongue, etc.).

So this is what happened. And by calling it a galette I trick myself into feeling fancier than I actually am.



Fig + Pear Galette
(all measurements are approximate)


1 roll-out pie crust (homemade or store bought - I bought one because as noted, I am not a crafty baker)
2 good-sized pears, thinly sliced vertically (I used d'anjou)
a couple tablespoons of honey
dashes of cinnamon & nutmeg
a few tablespoons of fig jam (I used Trader Joe's Fig Butter)


1. Preheat oven according to pie crust package instructions
2. Line a baking sheet with parchment paper and roll out pie crust flat
3. Dollop on desired amount of fig jam and spread out evenly over crust as you might for a pizza (leaving a little space around the edges)
4. In a bowl, toss sliced pears with a little honey, cinnamon & nutmeg to taste (I warmed up the honey a little to make it slightly easier to work with). You should definitely taste what's going on in that bowl at this point... Even dip a slice into the jam, just to see how it's all coming along...)
5. Arrange pears on crust. I sort of fanned them out in a cirlce and filled in the center with smaller pieces as needed. Fold up edges of crust over the pears just slightly to create a sort of rustic edge.
6. Pop in oven until crust is golden brown and it starts to bubble (just barely!), or according to package instructions. I just kept an eye on it.
7. Let cool slightly and enjoy! 

You can bet I was wishing I'd bought vanilla ice cream for this one... Though research shows a glass of milk works, too.


So there you have it. 

Go forth and nosh. 


  1. yummmy!!! what if we throw a little sharpe white cheader in that mix?

  2. certainly looks like you are a baker to me! just so happens that I threw some picrust dough that I made and never had time to use into the freezer. So I am all ready to pick up a jar of fig (With hopes to plant some fig trees in the future)and have a go at it for my guests this weekend. Many Thanks!

  3. I like the way your friend Brigette thinks. Cheese sounds like the perfect addition to anything. Or cream cheese, depending on the occasion.

    Also, I love that you called it a "galette." So fancy. I don't even know what that is, but I think it's PNW for "pie" and I like it.

  4. I use pre made pie crust for most everything. But man, nothing beats the taste of homemade! I always make homemade for galettes because the crust is the best part!

  5. That looks AMAZING! Holy cow! I hope you ate that whole galette! : )