Stone Fruit & Prosciutto Galette

Ingredients

Celebrate stone fruit season with this elegant prosciutto-topped galette, perfect for summer dinners outdoors (especially with a cold glass of rosé). Use our simple homemade dough recipe, or use your favorite store-bought dough.

Galette dough:

• 1 ¼ cups all purpose flour (plus more for rolling out dough)
• ½ tsp salt
• 8 tbsp cold unsalted butter, cubed
• 3-5 tbsp ice water
• 1 egg, beaten (for egg wash)
• Sesame seeds, for sprinkling

Goat cheese filling:

• 4oz herbed goat cheese, setting aside a small amount for topping
• ½ cup greek yogurt or sour cream
• 1 tsp extra virgin olive oil
• Pinch of salt

Stone fruit filling:

• 5 plums, peaches, pluots, or a mix, pits removed and sliced into 1/8th inch thick pieces
• 1½ tbsp cornstarch
• Splash of white wine vinegar

Galette toppings:

• 1 package True Story Heritage Breed Proscuitto
• Crumbled herbed goat cheese
• Baby basil leaves
• Honey
• Salt & pepper, to taste

Directions

1. Make the galette dough. In a food processor, blend the flour and salt. Add the butter and pulse until the mixture resembles a coarse meal. Transfer the dough to a bowl. Add the ice water and mix until mixture looks crumbly. Knead until a dough forms. Shape the dough into a disk shape about 5 inches in diameter, wrap with plastic wrap, and refrigerate for at least 30 minutes.
2. While the dough is chilling, prep the filling ingredients. In a small bowl, mix together the goat cheese and greek yogurt or sour cream, olive oil and salt and set aside. In a large bowl, toss the sliced stone fruit with the cornstarch and vinegar.
3. Preheat oven to 400 degrees.
4. Flour a work surface, then roll out the dough into a roughly 14 inch circle, picking it up and rotating regularly to prevent sticking. Use a pizza cutter to cut the dough into a 13 inch circle, then transfer to a parchment-lined baking sheet.
5. Spread the goat cheese mixture in the center of the dough, leaving a two inch border. Add the stonefruit in a concentric circle (or just dump them in for a more rustic look) and then fold in the galette edges. Brush the beaten egg on the dough edges and sprinkle with sesame seeds. Refrigerate the galette for 10 minutes to rechill the butter in the dough.
6. Bake for 35-40 minutes, until the galette is golden brown but not burnt.
7. Meanwhile, roll each slice of prosciutto and slice into pinwheels.
8. Cool galette for 10 minutes, top with prosciutto and desired toppings, slice, and enjoy!