• Prep: 25 mins   |   Cook: 65 mins

  • Serves: 6 as a starter | 4 as a light meal


Making this nectarine and cheese galette was a BRIE-eeze!  Thanks to @sydneyfoodbites for this delicious idea…


1 x 320g sheet ready-rolled puff pastry
150g Brie
125g vegetarian soft goat’s cheese, crumbled
juice of ½ lemon
2 tsp chopped thyme, plus extra to garnish (or used 1 tsp dried)
2 ripe nectarines
150g Made with Kombucha Sweet Onion Relish
1 egg, beaten


  1. Place a large baking tray into the oven and preheat to 200°C, fan 180°C, gas 6. Unroll the puff pastry sheet on a floured work surface and use a rolling pin to roll out to a 30cm square. Trim the corners to make a roughly round disc (use an upturned bowl or cake tin to guide you if you like). Transfer to a large sheet of baking paper.
  2. Cut the nectarines in half, removing the stones, then slice into thin wedges.
  3. Arrange the nectarine slices on the pastry.  Crumble the goat’s cheese over the tart, leaving a 4-5cm border around the edge. Use a teaspoon to drop dollops of onion chutney over the cheese.   Add Brie over the top.
  4. Fold over the pastry border in sections, so it overlaps the filling slightly. Lift the baking paper; slide the tart onto the hot tray (keep the baking paper under the tart).
  5. Brush the exposed pastry with the egg, then bake for 35-40 minutes, until the crust is golden and crisp. Sprinkle with the extra thyme, if using, and serve.