Fig Apple and Ricotta Galette
Fig Season For the Win
Every year when fresh figs make their annual appearance in the grocery store I let out an excited scream and throw the biggest container I can find into my shopping cart. I love their fresh, honey-like sweetness and go amazingly in both sweet dishes and savory dishes alike.
With this year’s batch of fresh figs, I wanted to add some of them into a sweet dessert. That, paired with me chomping at the bit to begin some autumnal baking, led to me creating this fig and apple galette. To really take this to the next level, I’ve added a layer of ricotta cheese. It’s a subtle addition, but makes this dessert so interesting. Ricotta is already naturally sweet, making it a wonderful addition to any dessert, and the creamy richness pairs beautifully with fruit!
This is a wonderful dessert that I can’t wait to make every fig season from here on out.
Tips For Making This Galette Recipe
If you plan on making this fig apple and ricotta galette, here are a few tips to make it extra delicious:
- This recipe should be reserved for when figs are at peak freshness. The plumpness of a fresh fig makes them easier to slice and the flavor is so much sweeter!
- There’s no shame in using store bought pie crust! In a pinch, or if making crust isn’t your favorite thing to do, there are some great frozen pie crusts at the grocery store. You’re guaranteed to have a flaky crust and no stress!
Recipe Details
I love making galettes instead of pies, this one especially! It bakes quickly and doesn’t require any pre-baking of the crust or filling. All it takes is some assembly and 35 minutes in the oven before you’re sitting down to enjoy a delicious dessert!
To begin, you’ll prepare the fruit filling. Thinly sliced apples are coated in brown sugar, lemon zest, lemon, juice, cinnamon, and sugar. These flavors are reminiscent of a classic apple pie filling and pair nicely with the fresh figs and ricotta. The lemon juice will also help keep the apples slices from oxidizing while you prepare the rest of the ingredients. Next, you’ll thinly slice a few fresh figs and set aside while you get the crust ready.
Once your pie crust is rolled thin, place it on a prepared baking tray and begin assembling your fig and apple galette. Spread a thin layer of ricotta, for a dose of sweet and creamy deliciousness in each bite. Using a domino-like effect, lay a single layer of the thinly sliced apples around the center of the crust. Arrange the figs over the top of apple slices, tucking them in between slices of apples for the visual appeal. Fold the pie crust dough towards the center, over the top of the fruits, but leaving the center exposed.
Brush a bit of egg wash over the crust and sprinkle brown sugar over the entire pie, including the crust and center of the pie alike. Bake the galette for about 35 minutes and then let cool on the tray on a cooling rack.
Once slightly cooled, slice and enjoy right away! Any leftovers can be covered and stored on the countertop for 2 days or in the refrigerator for up to 4 days.
If you like the sound of this galette recipe, you should also check out these:
- Baked Figs with Goat Cheese, Prosciutto, and Balsamic Glaze
- Rainier Cherry Galette
- Apple Crumble Muffins
Be sure to tag @laura.loves.to.cook on Instagram, Tik Tok, or Facebook to let me know how your recipes turn out. I hope you love it as much as I do!
A flaky galette with fresh figs, tart apples, and a bit of sweet ricotta. The perfect dessert to celebrate fresh fig season and ease your way into Autumn.
- 2 large apples (I used 1 Granny Smith and 1 Pink Lady)
- 1/4 cup plus 2 tablespoons brown sugar
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 tsp ground ginger powder
- 1/2 tsp sea salt
- 3-4 fresh figs
- 1 pie crust (homemade or store bought)
- 3 tbsp ricotta cheese
- 1 large egg
- 1 tbsp heavy cream
Preheat your oven to 400°F. Line a baking tray with parchment paper or a silicone mat.
Peel and thinly slice the apples. Add to a large bowl and top with ¼ cup brown sugar, fresh lemon juice, zest of 1 lemon, cornstarch, ground cinnamon, ground ginger powder, and sea salt.
Stir to coat the apples in the sugar mixture. Set aside.
Remove the stems from each fig and thinly slice, length-wise. Set aside.
Roll out your pie crust to ⅛ inch thick. Place on the prepared baking sheet.
Spoon the ricotta cheese into the center of the pie crust. Use the back of the spoon to spread the ricotta into a thin layer across the crust, leaving 2 inches around the perimeter.
Arrange the apple slices in a single layer on top of the layer of ricotta, overlapping them slightly into a domino effect.
Arrange the fig slices on top of the apple slices, overlapping them with the apples if desired.
Fold the pie crust dough over the edge of the fruit in the center, using any leftover dough to mend any tears.
In a bowl, gently whisk the egg with the heavy cream until evenly mixed. Use a pastry brush to brush the egg wash mixture across the crust.
Sprinkle the additional 2 tablespoons of brown sugar across the entire galette, including the crust.
Bake the galette on the prepared tray for 35-40 minutes, until the crust is brown and flake and the fruit is soft.
Remove from the oven and cool on a cooling rack for 10 minutes.
Transfer to a serving tray, slice, and enjoy!
