First make the dough of the galette. To do so, mix the ingredients and knead to make a thick tart.
Place the dough between sheets of plastic film, rolling it out with a rolling pin. Wrap the plastic film and place on a tray, leaving to cool in the refrigerator for a few hours.
Wash the figs and set them aside.
After two hours, remove the shortcrust pastry and leave it to warm for a few minutes before rolling it out. Place it on baking paper and roll it into a circle with a diameter of 11-12 inches.
Spread the preserve in the center of the dough.
Cut the figs into quarters and place them on top, leaving 1.5 to 2 inches around the edge to fold on top of the fruit.
Dust the figs with sugar. Fold the edge of the galette over the figs.
Put the fig galette with the baking paper on an oven tray and bake for 50-55 minutes at 370ºF, with heat from above and below, until the pastry is golden.
After this time, leave to cool. The galette is ready and perfect for serving with tea.