While I was out getting ingredients for Mike’s birthday pie, I saw the most beautiful white nectarines. The swirls of red, pink and white looked like each one had been hand-painted. Even though I didn’t need nectarines for the pie, I bought a bunch of them anyway and they inspired this tasty Strawberry Nectarine Galette.

Strawberry and Nectarine Galette with ThymeStrawberry and Nectarine Galette with ThymeWhat is a Galette?

Galette is a french term that describes a flat round cake. I see them as more rustic versions of pie. They sound fancy, but they’re really not. The imperfections of the folded crust are a true highlight.

Strawberry and Nectarine Galette with ThymeStrawberry and Nectarine Galette with ThymeStrawberry and Nectarine Galette with ThymeFresh Fruits and Fall Herbs

I like to combine sweet fruits with fall herbs when I’m baking pies or galettes.

I’ve made a Blueberry Peach Pie with Rosemary and a Strawberry Nectarine Galette with Fresh Thyme and the flavor combinations play so well together. The subtle hints of the herbs round out the sweetness so nicely.

In the meantime, you should  check out my Peach Pie with Lemon and Thyme and my Pear and Blackberry Galette with Rosemary.



  • Two pie crusts, rolled out
  • 1 pint of strawberries, thinly sliced
  • 5-6 nectarines, thinly sliced
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 tablespoon fresh thyme
  • 2 tablespoons butter
  • 1 egg, lightly beaten for egg wash


  1. Preheat oven to 450 degrees F.
  2. Line two baking sheets with parchment paper.
  3. Place rolled out pie crust dough on parchment paper.
  4. In a medium-sized bowl, add the strawberries, nectarines, sugar, cinnamon and thyme and gently mix together.
  5. Add the fruit mixture on top of the pie crust, leaving 1.5 inches around the outside of the dough for folding.
  6. Fold the edges up around the fruit mixture, leaving the middle exposed.
  7. Add dabs of butter on top of the fruit mixture.
  8. Brush the tops of the folded crust with the egg wash.
  9. Sprinkle with additional sugar.
  10. Bake for 25 minutes or until the crust is a nice golden brown.
  11. Be sure to let cool for about 10 minutes before serving.

All images ©Regan Baroni 2017.

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