Fig Gallette

We are harvesting lots of figs these days. I've made fig jam, fig kolaches, fig & date bread, and now a fig gallette! This is the easiest desert idea and figs go from the tree to the table in less than 30 minutes.
Gather, rinse and slice about 50 figs (give or take - this is NOT rocket science!) Place in a bowl and add 2T. of flour and 1-2T. of sugar (depends on how sweet your fruit is). I also added the zest and juice of one lemon because I LOVE the flavor of fig with lemon. Toss to coat.
You can make your own pie crust, or you can cheat like me and roll out a store bought dough. Roll it out on parchment paper, it makes getting this thing into the oven much easier! It doesn't have to be perfectly round. The irregular edges make it more rustic looking!
Put your fruit in the center of the dough and spread out to about an inch or so from the edge.
Fold the edges of the dough up onto the fruit and brush with milk or egg white.
Bake in a 400 degree oven for 20-25 minutes or until your crust is golden brown and fruit is hot and bubbly.
You can serve right out of the oven, but I like mine to cool to room temp because it makes the juices "set".
You can do this with any fruit! Peaches and apples need to be sliced thin in order to cook in 25 minutes. Some good combinations would be peach and raspberry, apple-cinnamon-raisin, and blueberry-lemon!