Dough: Pulse flour, sugar, and salt in a good processor. Add vegan butter and pulse until the misfire resembles coarse meal (no large clumps of butter should remain). Pulse until dough comes together.
flatten the dough into a disk like shape. Wrap tightly with plastic and refrigerate for at least 2 hours.
Filling and Assembly: Preheat oven to 350 degrees Fahrenheit. Place the stemless figs in a good processor and process till it’s minced (no large pieces should remain).
Roll out dough on a lightly floured surface until about 1/8 inch thick and place on parchment paper.
Bake galette, toasting half way through, until crust is a deep golden brown, 30-40 minutes. Run a large offset spatula between tart and paper to release tart. Let cool on baking sheet before slicing. Serve with ice cream if desired.
