Ingredients

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.