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Nectarine, mozzarella, and Bayonne Ham tart

Tarte nectarine, mozzarella et jambon de Bayonne

SEASON FOR THE RECIPE:

Autumn
Easy

1 H

4 SERVINGS

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.