This easy-to-make mini galettes only look fancy. With prepared pie crust and dried figs, they come together in a snap!
Allow pie crust to thaw, either at room temperature for several hours or overnight in the refrigerator.
Remove stems and chop figs.
Bring water to a simmer in a saucepan. Dissolve jam into water (If you are using both types of figs, divide the water and jam equally between two pans).
Add chopped figs to saucepan(s). Stir to combine and simmer until most of the liquid is absorbed, about 10 minutes.
Preheat oven to 350F.
Dust a surface with flour and roll out pie crusts. Use a bowl or pot lid about six inches in diameter to trace three small circles into each crust and cut out with a knife (making twelve circles total).
Line two baking pans with foil or parchment paper. Lightly grease the lining and place six dough circles on each pan.
Divide the fig filing between all twelve circles.
Crimp the edges of each circle to form the galettes.
In a bowl, beat the egg. Brush each galette with the egg wash and sprinkle with coarse sugar.
Bake for 25-30 minutes until golden brown and cool on a baking rack.