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Nectarine Galette with Thyme + Gruyere Cheese #FWCon #WisconsinCheese

A Nectarine Galette with Thyme Grueye cheese #FWCon #WisconsinCheese by @KraylFunch (20)

I was recently introduced to galettes – a free form rustic tart common in France available in sweet or savory but usually containing fruit of some type – and let me tell you, it has completely opened my eyes to the world of baking! I love the idea of creating fresh desserts however my tendency to drift away from a set recipe frequently leaves my baking trials ending in rock hard cookies or runny crumbles. But now with galettes in my world, I as long as I can stay on task long enough to make a basic pie crust, I have free reign at what I choose to put inside! Plus their entire rustic appearance is much more my style than a perfectly baked pie anyway…

A Nectarine Galette with Thyme Grueye cheese #FWCon #WisconsinCheese by @KraylFunch (35)

Inspired by a recipe contest sponsored by Wisconsin Cheese and the upcoming Orlando Food and Wine Conference I, not so surprisingly, opted to make my first attempt a nectarine galette with thyme and Gruyère cheese, a slightly savory version with the main sweetness coming from the fresh nectarines and the cheese and thyme providing the salty savory goodness I love. By the way I bought way too many nectarines and will be creating additional recipes this weekend no doubt so be on the look out for nectarine cocktails, nectarine crumbles, etc…

A Nectarine Galette with Thyme Grueye cheese #FWCon #WisconsinCheese by @KraylFunch (145)

Nectarine Galette with Thyme + Gruyere Cheese



14 tablespoons cold unsalted butter, cut into 1/4 inch cubes

1 cup finely grated Wisconsin Gruyère cheese, or an Alpine variety

1 tablespoon apple cider vinegar

3 tablespoons cold water

2 cups all-purpose flour

1 teaspoon granulated sugar

½ teaspoon kosher salt

2 teaspoons fresh thyme leaves, finely chopped


2 pounds of nectarines, thinly sliced crosswise

1 tablespoon lemon juice

1 to 2 dashes Angostura bitters (optional)

cup granulated sugar

2 tablespoons cornstarch

1 teaspoons lemon zest

1/2 cup finely grated Wisconsin Gruyère cheese, or an Alpine variety

Thyme sprigs for garnish


  1. Place butter slices into a bowl and place in the freezer to keep cold. Store grated cheese in the freezer, as well. Combine the apple cider vinegar and cold water in a measuring cup, stir together and place in the freezer {the next step should happen fairly quickly so this water mixture should not freeze}.
  2. In a food processor, pulse together the flour, sugar, and salt. Sprinkle the butter slices over the top of the flour and pulse the food processor until the butter and flour clump together. Add cheese, and thyme leaves into the food processor bowl. Pulse the mixer again to combine. Sprinkle in ice water mixture, pulse until clumps form. Transfer mixture into a large bowl, knead with hands until dough forms a large ball. Divide the ball into two equal portions. Wrap in plastic wrap, flatten and refrigerate for at least one hour.
  3. Heat oven to 400 degrees. Remove chilled dough from the refrigerator and allow to stand for 10 minutes.
  4. Roll one disc into a round or oval with a dough thickness of 1/4 inch. Move dough to a parchment paper lined baking sheet.
  6. Place nectarine slices in a large bowl and toss with lemon juice and bitters.
  7. In a small bowl, whisk together sugar, cornstarch, lemon zest and salt. Sprinkle sugar mixture on dough leaving a 2-3 inch border without sugar. Top with nectarines in a fan pattern, fold crust edges over moving in a circular pattern around the nectarines. Place in the refrigerator to chill for 30 minutes.
  8. Bake for 40 minutes rotating half way through. Once edges are brown and center is bubbling remove from oven, top with shredded cheese and thyme sprig garnish.




** NOTE :: Although Gruyère is traditionally produced in Switzerland, I found a lovely version in Trader Joes marked as “domestic” and when I asked the incredibly helpful staff member called the main office to find out where it was made. To my delight the answer was Wisconsin!! Moral… be sure to ask where your cheese comes from!

A Nectarine Galette with Thyme Grueye cheese #FWCon #WisconsinCheese by @KraylFunch (176)

A Nectarine Galette with Thyme Grueye cheese #FWCon #WisconsinCheese by @KraylFunch (180)

This will be my third year attending the Food and Wine Conference and second year as a speaker. It is a 3-day conference hosted by the Sunday Supper movement filled with amazing speakers and sessions and as you can guess fabulous food + wine! If you are a new food blogger or looking to take your business to the next level, I urge you to consider attending this conference! For the third year in a row it is being held at Rosen Shingle Creek in Orlando, Florida Friday July 17th through Sunday July 19th. For more information on the conference, click here and be sure to use promo code “KRAYL” to save $50 on your conference pass.

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COVER-Krayl-An Appealing-Plan- FINAL-page1

And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

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12 Responses to Nectarine Galette with Thyme + Gruyere Cheese #FWCon #WisconsinCheese

  1. Nicole Keener June 23, 2015 at 8:40 AM #

    I’ve never had anything like this but it looks incredible and mouth watering!

  2. Serena June 22, 2015 at 4:14 PM #

    Love the combo of thyme and Gruyere Cheese! Can’t wait to try this

    • Krayl Funch June 23, 2015 at 4:14 PM #

      Serena – the flavors pair perfectly together!

  3. Erica @ The Crumby Cupcake June 22, 2015 at 10:50 AM #

    Galettes are one of my favorite easy pies to make! No pie tin, just dough and freeform fruit. 🙂 That said, I love the idea of pairing one of my fave fruits with one of my fave cheeses! This looks delightful!
    Erica @ The Crumby Cupcake recently posted…Boozy Caramel Peanut Butter Cup MilkshakesMy Profile

    • Krayl Funch June 23, 2015 at 4:14 PM #

      Erica! I am not sure where they have been hiding most of my life!

  4. Saidah Washington (@ApronsStilletos) June 22, 2015 at 10:07 AM #

    Krayl this sounds so delicious and not to difficult to make. My mom loves cheeses and this is something I’d make for her.
    Saidah Washington (@ApronsStilletos) recently posted…Chipotle-Orange Grilled Chicken RecipeMy Profile

    • Krayl Funch June 23, 2015 at 4:13 PM #

      Saidah then you mom with love this. feel free to adjust the amount of cheese used as a topping. Load it up!

  5. Ali @ Home & Plate June 22, 2015 at 8:59 AM #

    The galette looks too pretty to eat. Nectarines are perfect this time of the year and this recipe looks amazing.

  6. Robin @ Simply Southern Baking June 21, 2015 at 3:01 PM #

    This is just gorgeous and the flavors sound so scrumptious. I look forward to seeing you again at the conference. 🙂
    Robin @ Simply Southern Baking recently posted…Cheddar Apple Bacon Crisp (#FWCon)My Profile

    • Krayl Funch June 28, 2015 at 9:43 AM #

      Me too Robin!! Every year it gets better!!

  7. Trish June 20, 2015 at 12:35 PM #

    This is gorgeous! And sounds like an absolute June dream come true! Love the addition of the cheese with the tart nectarine.
    Trish recently posted…A peek behind the curtain: May 2015My Profile

    • Krayl Funch June 28, 2015 at 9:41 AM #

      I can see many more galettes coming my way Trish.

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