Nectarine, mozzarella, and Bayonne Ham tart
SEASON FOR THE RECIPE:
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Ingredients
- 300g (10.5 oz) flour
- 1/2 teaspoon salt
- 110g (3.9 oz) cold butter
- 2 tablespoons Greek yogurt
- 2 teaspoons lemon juice
- Herbes de Provence
- 50 ml (1.7 fl oz) cold water
- 2 tablespoons wholegrain mustard
- 150g (5.3 oz) mozzarella (for baking)
- 5 nectarines
- 1 tablespoon honey
- 8-10 slices of Bayonne ham chiffonade
- Olive oil
- Pepper
- Basil
Recipe
01 –
In a large bowl, rub together the flour, salt, and diced cold butter with your fingers. Add the yogurt, lemon juice. Gradually add water to form a smooth, non-sticky dough ball. Roll out your dough between 2 sheets of parchment paper and chill for 1 hour.
02 –
After this time, preheat the oven to 170°C (338°F). Remove the dough, spread the mustard on top. Arrange the mozzarella slices, leaving a 3cm border. Slice the nectarines thinly and arrange them on top of the tart, also leaving a 3cm border. Drizzle with honey, sprinkle with Herbes de Provence, then fold the edges of the dough over. Drizzle with olive oil and bake for 35-40 minutes.
03 –
When done, remove from the oven, add the Bayonne ham slices, a few fresh basil leaves, and serve.
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