These lovely nectarine & raspberry tarts are a variation of Donna Hay's peachy plum tarts from her book Weeklight. The tarts are made with an oat pastry a great pastry that can be used to make both sweet & savoury dishes, the pastry forms part of Donna's basics to brilliance ethos, where you take a basic component to a recipe, here being oat pasty and then she gives you many variations for using the component. Her recipes using this pastry include 'summer tomato & ricotta tart', fig, rocket & goat's cheese galette' and these sweet tarts and also includes further variations of each of these recipes too.
I love Donna Hay, in this book Weeklight, she uses tweaks to give a fresher more modern vegie-forward approach to many classic dishes. Vegetables are at the forefront of most of the recipes, the recipes are fuss-free and super quick with flavour being the main ingredient. I highly recommend it, if you are interested in buying Donna Hay Weeklight or any of her books, click here.
Ingredients:
For the oat pastry:
90g rolled oats
50g white chia seeds
1/2 tsp fine table salt
140g wholemeal spelt flour
60g ground almonds
80ml light flavoured olive oil
60ml maple syrup (water if making a savoury pastry)
For the tarts:
280g plain greek yoghurt
2 tbsps honey, plus extra for drizzling
2 ripe nectarines, thinly sliced
18 raspberries
1 vanilla bean, split & seeds scraped
Method:
First make the pastry: place oats, chia seeds and salt in a food processor and process for 1 minute or until mixture resembles fine breadcrumbs. Add flour & ground almonds and pulse to combine.
90g rolled oats, 50g white chia seeds, 1/2 tsp fine table salt, 140g wholemeal spelt flour, 60g ground almonds |
Place oil & maple syrup in a small jug and whisk to combine. With food processor running, gradually add oil mixture to oat mixture and process until combined but still crumbly.
80ml light flavoured olive oil, 60ml maple syrup |
For the tarts: Preheat oven to 180˚C. Divide pastry between 6 x 6.5cm-based 10cm-wide 1.5cm-high fluted shallow pie tins and press mixture evenly over bases and sides. Prick pastry all over with a fork.
Place on a baking tray and bake for 20 mins or until golden.
Remove from oven and leave to cool completely in tins before turning out onto a serving plate.
Place yoghurt & honey in a small bowl, mix to combine and spoon into the tart shells.
Divide nectarine slices between tarts and top with raspberries, drizzle with extra honey.
Top tarts with vanilla seeds to serve.
280g plain greek yoghurt, 2 tbsps honey, 2 ripe nectarines, thinly sliced, 18 raspberries, 1 vanilla bean, split & seeds scraped, honey for drizzling |
Note:
These tarts can be made using whatever fruit you fancy, peaches, plums, figs, pear or any berries, use whatever is fresh and in season.
If you are interested in buying this or any of Donna Hay's cookbooks please click link, thank you. Jacqui
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