One of the easiest things to do with them is to prepare them in a simple galette. For this recipe, all you need is pie dough, or a defrosted frozen pie crust, fresh figs that have been quartered, a little orange marmalade, and a sprinkling of sugar. Assuming 15 minutes to cut the figs, roll out the pie dough, and warm the oven, and 45 minutes to bake, you’ll have a beautiful dessert in an hour. My favorite figs to use in baking, or any cooking, are those dark, purply Mission figs. They have a more intense flavor than the more delicate green Calimyrna, and hold up better when baked. Use your favorite pie dough recipe for this galette. I love a good straight butter crust, though these days I’m more often using a sour cream butter crust because it is easier to roll out and it’s always flaky and delicious. If you are using a packaged frozen pie crust, let it defrost first, then remove it from its pan (if it came with one) and roll it out to flatten it. (See our guide to store-bough pie crusts.) This fig galette is so easy to make! Roll out the dough, spread on a little jam (we used orange marmalade), arrange some cut figs, sprinkle with sugar, put in the oven. Presto whammo, a beautiful little galette. Remove from the oven and let cool for 30 minutes.
