Made with Bovelle Fig & Honey

Made with Bovelle Garden Vegetable

Made with Bovelle Apple & Cinnamon

DIRECTIONS

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • Roll out your pie crust on a lightly floured surface into a circle about 12 inches in diameter. Transfer the crust to the prepared baking sheet.

  • Spread the fig and honey cheese over the bottom of the crust, leaving a 2-inch border around the edges.

  • Slice the nectarines thinly and arrange them on top of the cheese.

  • Fold up the edges of the pie crust over the filling, creating a rustic border.

  • Brush the top of the galette with water and sprinkle with sugar.

  • Bake the galette for 35-40 minutes, or until the filling is bubbly and the pastry is golden brown.

  • Remove from the oven and let cool slightly before serving. Enjoy warm or cold!

A galette is a rustic, free-form pie that's perfect for summer fruit. A great addition to a light picnic a la fresco!

INGREDIENTS

  • 1 circular pie crust

  • 75 g Fig & Honey Bovelle cheese

  • 2 ripe nectarines - thinly sliced

  • 3 tbsp (40g) coarse sugar

  • 2 tsp (10ml) water

CREAMY NECTARINE GALETTE

SERVES 4
PREP 10 + COOK 40 MIN

garden roasted chicken

DIRECTIONS

  • Preheat oven to 400°F/200°C. Position rack in the center of your oven. Prepare a baking dish with a rub of butter.

  • Mix spices with oil to create a sauce.

  • Place chicken thighs in the baking dish and arrange butter pieces around chicken.

  • Slice/divide Garden Vegetable Bovelle cheese and top each chicken thigh. Pour spice sauce over the cheese on the chicken.

  • Bake for 30 minutes. The cheese and sauce will be bubbly and toasted. Internal temperature of chicken should be 165°F/73°C when done.

This recipe for Garden Roasted Chicken offers a delicious and simple way to prepare a satisfying meal.
The combination of juicy chicken thighs, savory spices, and creamy Garden Vegetable Bovelle cheese creates a delightful flavor profile.

INGREDIENTS

  • 6 chicken thighs (bone-in or boneless)

  • 5 teaspoons paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • ½ cup olive oil

  • 4 tablespoons butter (divided)

  • 150 g Garden Vegetable Bovelle cheese

SERVES 6
PREP 10 + COOK 30 MIN

sweet spice root veg

DIRECTIONS

  • Preheat your oven to 400°F/200°C. Position the rack in the center of your oven. Prepare a baking dish with a rub of butter.

  • Peel and evenly slice sweet potatoes and carrots (about 1½ cm pieces). Pour melted butter and crumble Apple & Cinnamon Bovelle cheese over sweet potatoes and carrots in the baking dish. Stir to incorporate.

  • Either put a lid or tin foil over the dish and bake for 45-50 minutes, or until vegetables are tender.

  • Once baked, remove the lid/foil and sprinkle the pecans, thyme, and salt. Bake uncovered for 10-15 minutes, or until the pecans are toasty.

A simple yet flavourful dish made with roasted sweet potatoes and carrots. The combination of sweet and savoury flavours, along with the nutty crunch of the pecans makes this side dish a perfect accompaniment to any main course.

INGREDIENTS

  • ½ cup (120 g) butter, melted

  • 1½ lbs (700 g) sweet potatoes

  • 1 lb (460 g) carrots

  • 150 g Apple & Cinnamon Bovelle cheese

  • ½ cup (65 g) chopped pecans

  • 3 tsp (3 g) chopped fresh thyme

  • 1 tsp (5 g) salt

SERVES 6
PREP 15 + COOK 60 MIN