Preheat oven to 400 F (205 C) and line two large rimmed baking sheets with a silicone mat or parchment paper.
Make homemade pie crust, wrap in plastic wrap and place in fridge for 30 minutes. **during this time make your filling and toppings, then set aside**
Remove dough from the fridge, weigh and cut into 8 even parts using a sharp knife or bench scraper. Form each section into a ball (do not knead dough).
On a lightly floured surface, roll out one ball into a 6 to7-inch circle.
Cover center of dough with 2 tablespoons of Bonne Maman Fig Preserves then place two slices of Camembert cheese side by side on top of the preserves.
Leave a one-inch border of crust.
Arrange 2-3 strips of prosciutto across the cheese. Then, place a few strips of shallots and arugula over the filling.
Fold over the edges of the dough into the center, adding pleats with each turn. Seal the pleats, by adding a little cold water with your fingertip in the creases.
Brush outer crust with a nice coating of egg wash.
Sprinkle sesame seeds onto the coated crust.
Repeat with remaining ingredients.
Bake 4 galettes at a time on a rimmed baking sheet lined with parchment paper.
Bake for 20 min, or until golden brown.
Place pan on a wire rack to cool for 5 min.
Top with fresh arugula, and a smear of Bonne Maman Fig Preserves before serving.