A delicious light and fresh tart recipe - perfect for making in advance and taking on a picnic, or jazz it up for those Sunday lunches.

• Serves: 4
• Prep time: 20 minutes
• Cooking time: 35 minutes

Ingredients

Tart
1 sheet Paneton savoury pastry
100g Soft Goat’s Cheese (Chevre)
2 Tbsp olive oil
4 small brown onions, peeled, cut into thick slices
(1cm)
Sprigs of fresh thyme
4 artichoke hearts, cut into quarters
4 eggs
1 cup cream
Salt & pepper

Salad
5 ripe nectarines, sliced
150g rocket
2 ripe avocados, sliced
12 thin slices pancetta, pan fried till crispy
100g blue cheese, crumbled
½ cup almonds, roughly chopped

Dressing
¼ cup olive oil
3 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp wholegrain mustard
Salt & Pepper

Method

Tart
• Preheat oven to 200°C fan bake. Line tart tin (21cm x 30cm) with pastry and trim
edges. Line pastry with baking paper & add weights (or dried beans/chickpeas).
Blind bake for 10 minutes. Remove paper & weights and bake for a further
5 minutes.
• Heat oil in a fry pan on low-medium heat, add the sliced onions. Cook the onions
(trying to keep the shape) and some thyme leaves until caramelized. Remove
from heat.
• Whisk together eggs, cream, salt and pepper.
• Reduce the oven temperature to 180°C. Pour the egg mixture into the pastry
case; arrange the onions, artichokes, goat’s cheese and thyme. Bake for a further
20 minutes or until fi rm and golden brown.
• Remove from oven; allow to cool for 2 minutes before slicing.

Salad
• In a jar add the olive oil, balsamic, honey, mustard, salt & pepper and shake well.
• On a platter arrange the rocket, avocado, nectarine, crispy pancetta, blue cheese
& almonds. Drizzle with dressing and serve.

To Serve

Cut the tart into four even pieces, place on plates with a side of the salad.

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