Ingredients

Method

For the pastry
• 240 g wholewheat flour
• 150 g sugar
• 40 g icing sugar
• 1 free-range egg yolk, beaten
For the topping
• ½ cup crème fraîche
• ½ cup thick Greek yoghurt
• 6 ripe nectarines
• 4 T runny honey

Method

Ingredients

Preheat the oven to 180ºC.
In a food processor, process the flour with the butter, icing sugar and egg yolk. Add a little chilled water to help it bind.
Wrap the dough in clingfilm and chill for 30 minutes. Roll out the pastry on a floured surface. Cut out 12cm discs using a cookiecutter. Place on a greased baking tray. Bake for 20 minutes, then cool.
To make the topping, mix together the crème fraîche and yoghurt. Chop 2 of the nectarines and fold them into the mixture. Cut the remaining nectarines in half and remove the stones.
Drizzle with honey and pop on a baking tray. Roast for 15 minutes or until soft. Top each pastry round with a spoon of cream and a nectarine half.

Per serving: 1707.5kJ, 6.64g protein, 23.1g fat, 40.5g carbs