25:I[56264,["/_next/static/chunks/0h2qsuyze9ds1.js","/_next/static/chunks/1ymt1shyhmu-4.js","/_next/static/chunks/291ciwmgtp_xc.js","/_next/static/chunks/2owa30hnifmhr.js","/_next/static/chunks/3_pa10o2m-p7o.js","/_next/static/chunks/35__wxim6rsyk.js","/_next/static/chunks/23ecguam33u_s.js","/_next/static/chunks/03wn0-bzh3abk.js","/_next/static/chunks/3tytzhbvmduy-.js"],"GuestHistoryRecorder"] 26:I[3004,["/_next/static/chunks/0h2qsuyze9ds1.js","/_next/static/chunks/1ymt1shyhmu-4.js","/_next/static/chunks/291ciwmgtp_xc.js","/_next/static/chunks/2owa30hnifmhr.js","/_next/static/chunks/3_pa10o2m-p7o.js","/_next/static/chunks/35__wxim6rsyk.js","/_next/static/chunks/23ecguam33u_s.js","/_next/static/chunks/03wn0-bzh3abk.js","/_next/static/chunks/3tytzhbvmduy-.js"],"EmailPreview"] 29:I[27201,["/_next/static/chunks/0h2qsuyze9ds1.js","/_next/static/chunks/1ymt1shyhmu-4.js","/_next/static/chunks/291ciwmgtp_xc.js","/_next/static/chunks/2owa30hnifmhr.js"],"IconMark"] 27:T8e63,

There's something special about this time of year. The evenings are still warm enough to linger outside, the days are filled with golden light, and every opportunity to gather around the table feels worth celebrating. As summer begins to draw to a close, we're making the most of those moments with friends and family - sharing simple, delicious food that brings everyone together without keeping anyone stuck in the kitchen. That's why we're sharing one of our favourite recipes for late summer hosting. It's the kind of dish you can prepare ahead of time, leaving you free to enjoy the conversation, soak up the sunshine and be fully present with the people around you. After all, some of the best meals aren't just about what's on the table - they're about the memories made around it.

Ingredients. Serves 6 Cooking Time: 60 minutes. For the pastry 175 g plain flour 100 g wholemeal flour 5 tablespoons olive oil 125 ml cold water pinch of sea salt For the filling 4 figs (quartered) 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 4 small shallots (or 2 large) finely sliced 80 g artichoke hearts (about 1/3 of a tin) drizzle of olive oil pinch of sea salt & black pepper For the artichoke sauce ⅔ x 390 g tin artichoke hearts (about 160 g / 5.6 oz) drained 6 tablespoons coconut yoghurt (about 100 g / 3.5 oz) 2 tablespoons nutritional yeast lemon (zested & juiced) small garlic clove 2 tablespoons water

Method. Step 1: Place a large flat baking tray in the oven and preheat to 200°C fan / 425°F. Step 2: Begin by making the pastry. Place both of the flours and salt in a large bowl; mix with a fork to combine. Then add the olive oil and stir through, using your fingertips to evenly incorporate, if necessary. Pour in the cold water and mix, first with a fork and then with clean hands. Shape into a round. Step 3: Roll the pastry between 2 sheets of baking parchment to a roughly 30cm / 12″ circle. Set aside until needed. Step 4: Put all of the ingredients for the artichoke sauce in a blender, along with a good crack of black pepper and pinch of salt. Blitz until smooth.

Step 5: In a bowl, toss the figs in the maple syrup and balsamic vinegar. Step 6: Remove the top piece of baking parchment from the pastry and spread the artichoke sauce over the pastry, leaving a roughly 3cm / 1¼″ border around the edge. Step 7: Place the figs on top of the sauce, along with the sliced shallots and remaining artichoke hearts. Then fold the border up so it slightly overlaps the filling, pinching it gently to keep it in place. Drizzle a little oil over the filling and brush some over the pastry border; season with salt and pepper. Step 8: Remove the hot baking tray from the oven and transfer the galette (on the baking parchment) onto the tray. Bake for 45 minutes until the pastry is golden and the figs are sticky. Leave to cool for 5 minutes before slicing and serving.

Naturally & Simply Delicious

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Deliciously Ella 120 - 122 Commercial Road Bournemouth, Dorset BH2 5LT

28:T10a4,[Made for  Summer Gatherings](https://www.deliciouslyella.com/recipes/fig-artichoke-and-balsamic-galette) [There's something special about this time of year. The evenings are still warm enough to linger outside, the days are filled with golden light, and every opportunity to gather around the table feels worth celebrating. As summer begins to draw to a close, we're making the most of those moments with friends and family - sharing simple, delicious food that brings everyone together without keeping anyone stuck in the kitchen. That's why we're sharing one of our favourite recipes for late summer hosting. It's the kind of dish you can prepare ahead of time, leaving you free to enjoy the conversation, soak up the sunshine and be fully present with the people around you. After all, some of the best meals aren't just about what's on the table - they're about the memories made around it.] [Fig, Artichoke & Balsamic Galette](https://www.deliciouslyella.com/recipes/fig-artichoke-and-balsamic-galette) [Ingredients. Serves 6 Cooking Time: 60 minutes. For the pastry 175 g plain flour 100 g wholemeal flour 5 tablespoons olive oil 125 ml cold water pinch of sea salt For the filling 4 figs (quartered) 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 4 small shallots (or 2 large) finely sliced 80 g artichoke hearts (about 1/3 of a tin) drizzle of olive oil pinch of sea salt & black pepper For the artichoke sauce ⅔ x 390 g tin artichoke hearts (about 160 g / 5.6 oz) drained 6 tablespoons coconut yoghurt (about 100 g / 3.5 oz) 2 tablespoons nutritional yeast lemon (zested & juiced) small garlic clove 2 tablespoons water] [Method. Step 1: Place a large flat baking tray in the oven and preheat to 200°C fan / 425°F. Step 2: Begin by making the pastry. Place both of the flours and salt in a large bowl; mix with a fork to combine. Then add the olive oil and stir through, using your fingertips to evenly incorporate, if necessary. Pour in the cold water and mix, first with a fork and then with clean hands. Shape into a round. Step 3: Roll the pastry between 2 sheets of baking parchment to a roughly 30cm / 12″ circle. Set aside until needed. Step 4: Put all of the ingredients for the artichoke sauce in a blender, along with a good crack of black pepper and pinch of salt. Blitz until smooth. ] [Step 5: In a bowl, toss the figs in the maple syrup and balsamic vinegar. Step 6: Remove the top piece of baking parchment from the pastry and spread the artichoke sauce over the pastry, leaving a roughly 3cm / 1¼″ border around the edge. Step 7: Place the figs on top of the sauce, along with the sliced shallots and remaining artichoke hearts. Then fold the border up so it slightly overlaps the filling, pinching it gently to keep it in place. Drizzle a little oil over the filling and brush some over the pastry border; season with salt and pepper. Step 8: Remove the hot baking tray from the oven and transfer the galette (on the baking parchment) onto the tray. Bake for 45 minutes until the pastry is golden and the figs are sticky. Leave to cool for 5 minutes before slicing and serving.] [View recipe in the app](https://www.deliciouslyella.com/recipes/fig-artichoke-and-balsamic-galette) [DE Icon] [DE Icon] Naturally & Simply Delicious Naturally & Simply Delicious [Facebook](https://www.facebook.com/Deliciouslyella/) [Instagram](https://www.instagram.com/deliciouslyella/) [Pinterest](https://uk.pinterest.com/deliciouslyella/) [YouTube](https://www.youtube.com/channel/UCfJCAQHe4QIauovILB5oekA) No longer want to receive these emails? [Unsubscribe](https://manage.kmail-lists.com/subscriptions/unsubscribe?a=RvBHmt&c=01KZJE6AQMARR7DS4BFEQ5V89W&k=a4b105c6b39f27db4f358bc765131959&se=deliciouslyella%40mailspo.com&m=01M0FM7JQ1YS07TZRKPH348DSQ&r=01M0MC0NJW9M935NDFAF0PZNWX). Deliciously Ella 120 - 122 Commercial Road Bournemouth, Dorset BH2 5LT No longer want to receive these emails? [Unsubscribe](https://manage.kmail-lists.com/subscriptions/unsubscribe?a=RvBHmt&c=01KZJE6AQMARR7DS4BFEQ5V89W&k=a4b105c6b39f27db4f358bc765131959&se=deliciouslyella%40mailspo.com&m=01M0FM7JQ1YS07TZRKPH348DSQ&r=01M0MC0NJW9M935NDFAF0PZNWX). 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