This dessert is absolutely divine. Fresh, sauteed pears, toasty, and rich pecans, along with delicate and earthy fig preserves create a PERFECT winter treat. The inside is creamy, unique, and flavorful – indulgent. Serve warm with a scoop of vanilla ice cream on top, or even a dollop of whipped cream. Your body and soul will thank you!

Pear Pecan Fig Galette 🍐🥮

Galette Crust:
1 cup candied pecans, chopped (1/4 cup reserved)
8 Tbs. ice-cold butter, cubed into 1″ pieces
2 1/4 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water

Preheat oven to 400 degrees.

In the bowl of a large food processor, chop pecans until crumbly. Set aside 1/4 cup to top the galette before baking.
Pulse all remaining ingredients together (including the 3/4 cup chopped pecans) in the food processor until very crumbly.
Transfer to parchment paper and form into a nice dough ball.
Top with another sheet of parchment and roll out into an 11″ roundish, rustic disc.
Still on parchment, transfer to a shallow cake pan.

Pear Pecan Fig Filling:
1 Tbs. butter
1 large pear, thinly sliced
2 cups cream cheese
1 cup powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. sea salt
1 cup Bonne Maman Fig Preserves, divided
1 large egg
1/4 cup reserved chopped pecans

In a small pot, melt the butter over low heat. Add the pear slices. Cover and cook until simmering.
Saute and stir occasionally, until golden brown. Add 1 Tbs. Fig Preserves and stir until fully coated and thick. Set aside.

Meanwhile, cream together the cream cheese, powdered sugar, vanilla, salt, and remaining Fig Preserves with the egg in the food processor until smooth and creamy.

Transfer the filling to the pie crust center.

Fold edges over, roughly, to create a roundish, rustic galette (see photos above for more direction).

Sprinkle with remaining chopped pecans.

Bake for 40 minutes, or so, until the crust is golden brown.

Remove from oven and allow to cool and set for 1-2 hours before slicing and serving such a winter delight!