I am staying with my parents for a few days this week so it has been lovely to relax and have some proper family-time before I go back to school next week. As well as enjoying some excellent fish and chips on the beach, I have been cooking, catching up with people and I had a wander around town and the farmers’ market with my Mum this morning.
We have also got into the naughty habit of a little cocktail with our lunch and after searching for a bottle for weeks I finally found the Blackberry and Elderflower Pimms so we had a glass of that mixed with lemonade today and I can confirm it was delicious!
Today’s recipe may sound a little odd to some but trust me when I say this combination really works. The sharp goats cheese complements the sweet and juicy peaches and it was a delicious dinner served with a warm broad bean and chorizo salad (which I will also post the recipe for soon).
There are very few ingredients involved which makes it perfect if you want something quick and easy for lunch or dinner. I think I will serve this as a starter the next time I have friends over for a meal.
1 peach, de-stoned and sliced
A packet of puff pastry (sometimes life is too short to make puff pastry from scratch!)
About 100g of soft goats cheese
A pinch of thyme (I used the dried stuff but fresh would be better)
A drizzle of olive oil
A splash of balsamic vinegar
How to make it
- Begin by preheating your oven to 180°C, Gas Mark 4
- Score your pastry into the size and shape tart you want. You could go all arty and do circular ones or even mini ones but I wanted to keep mine quite rustic so I opted for rectangles
- Lay your peach slices onto the pastry
- Add your chunks of goats cheese on top
- Season well and sprinkle over the thyme
- Drizzle over some olive oil then pop into the oven for 15 minutes
- Take your tarts out and splash on some good quality balsamic vinegar and bake for another 5-10 minutes or until the pastry is golden
- Serve warm and enjoy!