hi,
Nice fig galettes !
I'm planning to do that but with fig jam.
So first make the jam - to get fig cooked and "clean" - and then add it to the pastry. The jam is already ready here.
Here, we call them "chausson" . People here make them with apple jam since apples were once common in gardens.
I'll try my fig chausson some time. Perhaps end of this month - we are still getting 35°C/40°C day temps and that does not encourage me to cook, since
the oven will warm the house and the house would become even warmer than it already is.