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Nectarine, goats' cheese and caramelised onion galette


Serves: 6 as a starter, 4 as a light meal
timePrep time: 25 mins
timeTotal time:
Nectarine, goats' cheese and caramelised onion galette
Recipe photograph by Maja Smend

Nectarine, goats' cheese and caramelised onion galette

This goats' cheese galette makes the perfect starter or light lunch in the garden

Serves: 6 as a starter, 4 as a light meal
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
547Kcal
Fat
38gr
Saturates
22gr
Carbs
38gr
Sugars
18gr
Fibre
2gr
Protein
13gr
Salt
1gr

Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop

Leah Hyslop

Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes

Ingredients

  • 1 x 320g sheet ready-rolled puff pastry
  • 150ml full fat crème fraiche
  • 125g vegetarian soft goat’s cheese, crumbled
  • juice of ½ lemon
  • 2 tsp chopped thyme, plus extra to garnish (or used 1 tsp dried)
  • 2 ripe nectarines
  • 150g caramelised onion chutney
  • 1 egg, beaten

Step by step

  1. Place a large baking tray into the oven and preheat to 200°C, fan 180°C, gas 6. Unroll the puff pastry sheet on a floured work surface and use a rolling pin to roll out to a 30cm square. Trim the corners to make a roughly round disc (use an upturned bowl or cake tin to guide you if you like). Transfer to a large sheet of baking paper.
  2. Mix the crème fraiche, goat’s cheese, lemon juice and thyme together, mashing with a fork to break up the lumps of cheese. Season generously.
  3. Cut the nectarines in half, removing the stones, then slice into thin wedges.
  4. 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.
  5. Fold over the pastry border in sections, so it overlaps the filling slightly. Lift the baking paper; slide the tart onto the hot tray (keep the baking paper under the tart).
  6. 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.

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