Nectarine + Prosciutto Galettes with Gorgonzola + Thyme
Prep time
Cook time
Total time
Makes: about 6 servings
  • ½ recipe prepared pie crust (I've used Ina's recipe with much success)
  • 4 oz thinly sliced prosciutto
  • 2-3 nectarines, thinly sliced (the extra-ripe late-season ones will work just fine!)
  • ¼ cup apricot jam
  • sugar, for sprinkling
  • ½ tsp dried or 1 tsp fresh thyme
  • crumbled gorgonzola
  1. Preheat oven to 400F. Line a baking sheet with parchment or silpat. Divide dough into 3 pieces and roll each out to approximately 8 inches in diameter.
  2. Arrange a thin layer of prosciutto evenly over the top of each round of dough, leaving about a 1.5" border; top with sliced nectarines, fanning them out evenly if your patience allows. Using your hands, a spatula or a pastry cutter, fold the excess dough up over the edges of the prosciutto and the fruit. (Don't aim for perfection here - rustic is a-ok!) Brush jam evenly over the top of each galette -- both the crust and the exposed fruit -- and sprinkle crust generously with sugar. Carefully transfer galettes to prepared baking sheet.
  3. Bake galettes for 30-35 mins or until crust is deeply golden-brown. Allow to cool slightly.
  4. Serve warm topped with gorgonzola and thyme. Enjoy!
Recipe by the pig & quill at