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!