I have long been a fan of Boursin cheese.
I remember noshing on the treat even as a little kid! (Yes, gourmet everything runs through my veins 👑).
When I recently discovered the Balsamic Fig edition of the creamy, Gournay cheese spread, my mind immediately began to calculate all the possible ways to consume this royal delight in the way of recipe fabrication.

With charcuterie on my mind as well (when is this favorite not something 4 which I crave?), I decided to get my “galette on,” once again.

Wowza! YUM!!!

Mostly savory, salty, and aromatic, but with a hint of caramel sweet and tangy balsamic fig, this recipe for Balsamic Fig Rosemary Caramelized Nut Prosciutto Galette with homemade piecrust really is just like your favorite charcuterie board, all baked together into delectable bites.

Balsamic Fig Rosemary Caramelized Nut Prosciutto Galette

Galette Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
2 1/4 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water

Pulse all ingredients together in a food processor until very crumbly.
Transfer to parchment paper and form into a nice dough ball.
Top with another sheet of parchment and roll out into an 11″ roundish disc.

Filling:
5.2 oz. Boursin Balsamic Fig Gournay Cheese
1/4 – 1/3 cup Balsamic Caramelized Nuts*
1 oz. thinly sliced prosciutto, chopped
5 dried figs, chopped
2 tsp. fresh rosemary, minced
freshly ground pepper

Preheat oven to 425 degrees.

Evenly spread the Boursin cheese over the center of the pie crust, leaving about a 2″ border.
Fold the sides of the crust over, overlapping the edges, to form a round (see photos).
Bake for 20-25 minutes, until the crust is golden brown and fragrant.
Remove from the oven and cool for 10 minutes, or so.

Top with Balsamic Caramelized Nuts, prosciutto, figs, rosemary, and freshly ground pepper.

Slice to serve.

FYI, while typing out this recipe, I just discovered a similar creation from a few years ago! 😂🤣😂🤣😂🤣😂
I guess I’m constantly CRAVING4MORE of the same thing!!!
Rosemary Fig Almond Galette

*Balsamic Caramelized Nuts:
2 tsp. butter
1/2 cup sugar
2 Tbs. balsamic vinegar
1/2 tsp. sea salt
1 cup pecan halves (or pieces)
1 cup walnut halves (or pieces)

Preheat oven to 350.
Line a sheet pan with foil and spray with cooking spray.
Rub foil with a paper towel to cover surface well. Spray lightly again. Set aside.

Line a work surface with parchment paper.

Add butter to a large non-stick pan and melt over medium heat. Add sugar, balsamic vinegar, and salt. Continue to cook, stirring continuously, until sugar is dissolved, about 3-4 minutes. Add the nuts. Stir gently to coat the nuts with sugar mixture.

Turn out onto prepared pan and place in oven. Bake for 15 minutes, or so, removing from oven and gently stirring every five minutes until nuts are deep golden brown.
Remove from oven and immediately turn onto prepared parchment paper.
Working quickly, separate the nuts with two forks.
Allow to cool completely. Store in an airtight container.