Tarte flambée with nectarines

Ingredients

Dough:

• 230g flour
• 30g olive oil
• 100ml water
• 1 egg yolk (medium)
• Pinch of salt

Topping:

• 125g goat’s cheese
• 200g sour cream
• 1 tsp dried parsley
• Pinch of pepper
• 2 nectarines, pitted and sliced
• 40g pine nuts
• 30g Cavendish & Harvey Mixed Fruit Drops
• Rosemary sprigs

Preparation

• Combine the flour, olive oil, water, egg yolk, and salt in a bowl and knead. Then wrap the dough in cling film and let it rest for 30 minutes.
• Roll out the dough thinly on a floured surface and place it on a baking sheet lined with parchment paper.
• Mix the goat’s cheese, sour cream, parsley, and pepper in a bowl, then spread the cream evenly over the dough and top with nectarine slices and pine nuts.
• Bake at 250°C in the lower third of the oven for about 10 minutes until crispy. Meanwhile, melt the Mixed Fruit Drops in a pot with a little water to form a syrup.
• Drizzle the syrup over the finished tarte flambée and garnish with rosemary sprigs.