A delicately scented tart where the juicy sweetness of nectarines meets the floral notes of lavender and the subtle, woody touch of rosemary. Olive oil ties the flavors together and creates a melt-in-the-mouth texture, resulting in a truly refined dessert.
Ingredients (serves 3–4) :
1 sheet of puff pastry
3–4 ripe yet firm nectarines
3 tablespoons lavender-infused olive oil
2 tablespoons honey (adjust quantity to taste)
1 sprig of fresh rosemary
1 tablespoon sugar (optional)
Fleur de sel
Recipe :
Preheat your oven to 180°C.
Unroll the puff pastry onto a baking sheet lined with parchment paper. Prick the base with a fork, leaving a small border around the edge.
Wash and peel the nectarines, then slice them thinly. Arrange them attractively over the pastry.
In a bowl, mix the lavender olive oil and honey. Gently brush the fruit with this mixture.
Remove the rosemary leaves from the sprigs and scatter them over the tart. If desired, lightly sprinkle with sugar to encourage caramelization.
Bake for 25 to 30 minutes, until the pastry is golden brown and the fruit is slightly caramelized.
Once out of the oven, add a light drizzle of lavender olive oil and a pinch of fleur de sel to bring out all the flavors.
For an extra touch of indulgence :
Serve with a scoop of vanilla ice cream or Greek yogurt.
Replace the honey with lavender syrup to enhance the floral notes.
Bon appétit !
