With both a late spring and early fall harvest, fresh fig season is long enough that you can enjoy this galette frequently during the year. Figs should be harvested when fully ripened, so look for plump, soft fruits that do not give off a milky substance when the stem is broken. Use them as soon as possible, storing them unwashed for no more than a day in the refrigerator. You can use virtually any variety of fig, such as Mission, Kadota or Adriatic, in this recipe. The galette is best served the day it is baked.
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