150g strong flour, plus extra for dusting
100g chilled unsalted butter, cubed
1 egg yolk
80ml cold water
125g goat’s cheese
2 nectarines, stoned and sliced
1 red onion, sliced
1 tbsp olive oil
1 tbsp sugar
1 tbsp red wine vinegar
sea salt and black pepper
thyme sprigs, to garnish
large baking tray
In a large bowl, combine the strong flour with the butter cubes. Add a pinch of salt and the egg yolk, plus the cold water. Mix with a fork until combined, adding a little more water if the mixture is too dry, or flour if the mixture is too wet, to bring together. Dust a clean surface with flour, then roll the pastry into a rectangle approximately 35 x 20cm. Fold a third of the rectangle over itself, taking up another third of the rectangle, then fold the other third over that to make a square. Turn the square so the folds face front, then roll into a rectangle and repeat the process twice. Wrap the pastry in an airtight material and leave to chill for 1 hr.
Preheat the oven to 200°C/180°C fan/gas mark 6 and line the baking tray with baking paper. Roll the pastry out to a rectangle measuring 30 x 20cm, then cut into 8 equal rectangles. Pinch the corners up on all four sides of each rectangle to create walls and place on the prepared tray. Crumble the goat’s cheese and feta between them, then top with the nectarine slices. In a small bowl, mix together the onion, oil, sugar and red wine vinegar. Season with salt and pepper. Divide the onion slices between the tarts.
Bake for 20-25 mins until golden. Serve, garnished with thyme sprigs.
More recipes for sharing dishes are in the June 2021 issue of LandScape magazine...
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