This time of year is always so full of possibility. Summer is burgeoning and with the change of season comes so much excitement and adventure. I can't wait to see all the bounty of the garden, go on long bike rides, spend days at the beach, and enjoy the warm summer nights...and eat all the amazing produce! The best summer foods to me are those that remain simple and undoctored. Fresh, simple, and clean is the way I want it!
The other evening while I was watering the garden I spied a sweet little thyme bush and I knew I had to do something with it. When I was young, my mum used to take me with her to the local herb nursery. They always had samples of wonderful jellies made with lavender, thyme, and sage. And I would always try, and love, every single one. Maybe it is because of this early exposure to herb infused desserts, but to me, herbs in dessert are the most magical and sophisticated treats one can concoct.
While I added thyme to my raw pie, you could easily skip it and choose another herb, like lavender or chamomile instead. If herbs don't strike your fancy, add a dash of cinnamon or a splash of vanilla. And if you're more of a chocolate kind of person, a good handful of cacao nibs would be a real delight.
I topped my pie with peaches and plums, but cherries, mango, berries, or figs would be stellar. The options are pretty much limitless when it comes to this baby.
Stone Fruit and Thyme Tart
Recipe: (Makes one 8" Pie) Print it Here
1 ½ Cups Almonds
1 ½ Cups Dates
2 tsp. Chia Seeds
2 tsp. Thyme (or 1 tsp. cinnamon)
1 tsp. Vanilla
A Pinch of Sea Salt
Water if needed (a tsp at a time)
2 Cans of Coconut Milk (full fat, chilled overnight)
1 tsp. Vanilla
2 tsp. Liquid Sweetener, optional
Sprigs of thyme
1. Combine the almonds, dates, chia seeds, and thyme in a food processor. Pulse until the nuts get finely chopped and the mixture holds together (you may need to add a tsp of water to help it stick together)
2. Press the mixture evenly into your pie pan, creating a shell (you may want to dampen your hands so that the mixture doesn't stick to them). You may have a little left over depending on your pan.
3. Scoop off the thick cream from the cans of the chilled coconut milk (reserve the watery part for baking or a smoothie). Whip the mixture with the vanilla and optional sweetener until stiff peaks form. Spoon the cream into the shell.
4. Arrange the sliced fruit on the top of the cream and garnish with reserved herbs.
5. Set the tart in the refrigerator to chill for an hour or so.