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.

Ingredients

For the pastry

• 150g plain flour
• 100g wholemeal flour
• 1 tsp fine salt
• 150g unsalted butter
• 1 egg beaten
• 1 tbsp milk
• 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

1. 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.
2. 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.
3. 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.
4. Cut the nectarines in half, removing the stones, then slice into thin wedges.
5. 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.
6. 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).
7. 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.