Even though the skies are grey and the rain is persistent, this is high summer! Nectarines are at their best at the moment. This savoury galette is just the thing for a summer dinner served with a crisp, green salad. The contrast between the sweetness of the nectarines and spicy sharpness of the chutney elevates this galette to something very special. I did change the pastry in the original recipe (https://www.sainsburysmagazine.co.uk/recipes/starters/nectarine-goats-cheese-and-caramelised-onion-galette) from puff to a wholemeal short crust with lemon thyme. I also didn’t have as much chutney as I thought I had, so I ended up using some mango chutney as well. The final change was lemon thyme instead of thyme, just because I love lemon thyme. The result is a decadent, intriguing and ever so pretty show- stopper.
For the pastry
tsp fine salt
1 tablespoon lemon thyme
For the filling
150ml full fat crème fraiche
125g vegetarian soft goat’s cheese, crumbled
juice of ½ lemon
2 tsp chopped lemon thyme, plus extra to garnish
2 ripe nectarines
150g caramelised onion chutney
1 egg, beaten
Sift flour and salt into a large bowl, rub in the butter with your fingertips until it resembles fine breadcrumbs. Add the lemon thyme. Make a well in the centre and add the egg and milk. Use fingertips to mix the ingredients to make a dough. Turn pastry out onto a floured surface and knead two to three times. Cover with cling film and chill for 30 minutes.
Place a large baking tray into the oven and preheat to 200°C, fan 180°C, gas 6. Roll the pastry on a floured work surface and use a rolling pin to roll out to a 30cm circle (use an upturned plate to guide you). Transfer to a large sheet of baking paper.
Mix the crème fraiche, goat’s cheese, lemon juice and lemon thyme together, mashing with a fork to break up the lumps of cheese. Season generously.
Cut the nectarines in half, removing the stones, then slice into thin wedges.
Spread the goat’s cheese mixture over the tart, leaving a 4-5cm border around the edge. Use a teaspoon to drop dollops of onion chutney over the cheese. Arrange the nectarine slices on top and season again.
Fold over the pastry edges, so it overlaps the filling slightly. Lift the baking paper; slide the tart onto the hot tray (keep the baking paper under the tart).
Brush the exposed pastry with the egg, then bake for 35-40 minutes, until the crust is golden and crisp. Sprinkle with the extra thyme, if using, and serve.
I really loved the pistachio gelato I made a while back and was keen to make the most of my new ice cream maker. I can’t remember exactly how this recipe from https://www.snixykitchen.com/honeylemon-thyme-ricotta-ice-cream-with-vanilla-peaches/ came across my radar, but I do remember that it stuck in my mind as something I had to make. I’m a huge fan of using herbs in sweet food and I particularly like lemon thyme. When I was in Florence, as well as indulging in pistachio gelato, I had pear and ricotta gelato which was delicious.
This is a really special ice-cream, its not very sweet and has a savoury tang. When combined with the sweet juicy vanilla peaches, it is sensational.
130 ml whole milk
2 tablespoons corn flour
95ml whipping cream
4-6 sprigs fresh lemon thyme (or regular thyme works too!)
1 vanilla bean, scraped or 1 teaspoon of vanilla essence
2 tablespoons cane sugar
3 tablespoons cream cheese, room temperature
1/2 teaspoon flaky salt
3 medium peaches
1/2 tablespoon unsalted butter
1/2 tablespoon honey
1 vanilla bean, scraped, or 1 teaspoon vanilla essence
Whisk the corn starch in a
small bowl with about 3 tablespoons of the milk to make smooth slurry. Set
Bring remaining 95g + 1
tablespoon whole milk and whipping cream to boil in a small saucepan over
medium heat. Remove from heat add the fresh thyme and vanilla bean seeds and
pod (or essence), cover, and let steep for 20 minutes.
Strain the milk into a heat
proof bowl to remove the thyme and vanilla bean. Scrape the inside of the warm
vanilla bean into the milk and cream. Return the steeped milk and cream to the
Give the corn starch slurry one
last whisk to make sure it’s completely incorporated. Slowly whisk the corn
starch slurry into the milk and cream saucepan and bring it back to a boil over
Cook, stirring, until it
thickens about 1 minute.
Pour in the honey and sugar,
stirring just until it dissolves. Remove from heat.
Meanwhile, prepare an ice bath
by filling a large bowl with ice cubes and water.
Add the honeyed milk to a
blender or food processor with fresh ricotta, cream cheese, and salt. Blend
until completely smooth.
Pour the ice cream base into a
large Ziploc bag. Seal it and submerge the mixture in the ice bath until cold,
about 30 minutes.
Churn according to the
manufacturer’s instructions and freeze overnight.
Serve with warm vanilla
Peel the peaches. Either do
this with a vegetable peeler or blanch the peaches in boiling water for 20
seconds, dunk them in an ice bath, and slide the skin off. Slice into 8-12
Melt the butter in a medium
skillet over medium-low heat. Add the peaches, honey, and vanilla bean
scrapings. Cook just until the honey melts and the peaches begin to soften, 3-5