The Tray Chic series of recipes and movie recommendations comes to us from the brother and sister team, Charlie & Milly Hibbert at the helm of Cotswolds’ gem, Thyme.
Milly has chosen the movies and dressed the trays with their Bertioli by Thyme linens, all designed by their mother – Thyme’s founder, Caryn – and which are available at Thyme in Southrop and at thyme.co.uk; Charlie, who’s in charge of all things food at Thyme has put together these quick, simple and delicious recipes.
We’re still on what could be considered ‘vintage’ classics… 1981’s Raiders Of The Lost Ark, starring the utterly compelling Harrison Ford and Karen Allen. This must-see film marked the first outing for the intrepid explorer and his swashbuckling style. It’s the best kind of action movie, with a gripping storyline and wonderful backdrops. Charlie’s scrumptious Tarte Flambée is the perfect supper for viewing – fingers to the ready, knives and forks are non-essential.
April is really a hybrid month – there are still cold nights, frosty visits, and a strong desire to be cosy; but at the same time, spring is starting to show its colours. In the gardens at Thyme, green shoots are pushing their way through; eager prophets for a season of abundance in the months to come. It’s an uplifting time for chefs and gardeners alike – new season ingredients announce hope and excitement after the long winter months.
Tarte Flambée Gruyère
Serves 4 (although the second lot of dough can be frozen for another time)
- 1 onion (large), peeled
- 1 tbsp butter
- 200g pancetta (unsmoked), diced (or you could use lardons)
- 200g crème fraîche
- 1 small bunch thyme, leaves picked off and chopped
- 200g Gruyère
For the dough
- 250g plain flour
- 1 tsp salt
- 150g warm water
- 25ml olive oil
- Sift the flour into a mixer and add the salt. Using the dough hook, turn the machine on slow and pour in the water and olive oil. When the dough has come together, up the speed slightly and knead the dough for about five minutes till smooth. Remove and gather the dough into a ball. Rub a bowl lightly with olive oil and allow the dough to rest for 20 minutes, covered with a tea towel.
- Half the onion and slice it into thin half-moons. Melt the butter, add in the onion and sweat over a medium heat for five minutes until softened. Fry the diced pancetta or lardons over a medium heat until crisp (approximately eight minutes.)
- Split the dough into two and roll it out as thinly as you can on a floured work surface. Transfer onto a flat baking tray and begin building your tarte. Spoon on a layer of crème fraiche, leaving a rim around the edge (about 2cm). Scatter over the onions, the crisp pancetta and thyme. Finish with a good grating of Gruyère. NB It's always tempting to load on toppings, but less is more. You don’t want a soggy pizza.
- Heat your pizza oven or preheat the oven to 240°C | 220°C | gas mark 9, then cook for two to three minutes in a pizza over or around 10 in a normal over until the crust is golden brown.
The Bertioli print, green stem, was one of the first that Thyme’s founder Caryn designed and is a botanical take on a classic pin stripe. It’s a wonderfully vibrant and versatile print, which can team up with other Bertioli prints in perfect harmony. It’s an ideal fit for spring – denoting verdant new life. Bertioli’s green stem is available as napkins, placemats and tablecloths on www.bertioli.co.uk.