It’s been a long time since the last bank holiday, hasn’t it? Unless you count Christmas and the New Year (which you shouldn’t), the next bank holiday isn’t until next year so you’d better use this one wisely. So, what to do? It seems that a BBQ is the thing to do, but we’re not especially trusting of the weather at the moment. So, how about making a delicious three tomato tart over the weekend? Seasonal and tasty, fresh and filling, Daylesford Farm have delivered the perfect transitional weather meal.
This is all about the quality of your tomatoes. You want a biggish, beefsteak red tomato for the sauce and for slicing . Around August Jez recommends Marmande, which are the rich, sweet, ‘ribbed’, bulbous-looking ones that have more flesh than seeds. Earlier in the year Stupice is one of the first tomatoes to ripen, and is a good, full-flavoured one to use for the sauce. Sweet, juicy golden Cheery tomatoes are perfect for the finishing layer.’
Daylesford Organic Three Tomato Tart
12 large ripe red vine tomatoes
6 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
2 cloves of garlic, thinly sliced
1 teaspoon coriander seeds
1 teaspoon tomato paste
1 teaspoon chopped fresh red chilli
juice of 1/2 a lemon
1 good sprig of thyme, leaves only
sea salt and freshly ground black pepper
500g puff pastry
3 tablespoons freshly grated Parmesan cheese
20 yellow vine cherry tomatoes
Preheat the oven to 180 C/Gas 4.
Chop 6 of the large tomatoes.
Heat 3 tablespoons of the olive oil in a medium pan over a low heat, then add the onion, garlic and coriander and cumin seeds and cook for about 10 minutes, until the onion softens, stirring constantly. Add the chopped tomatoes, tomato paste, chilli, lemon juice and half the thyme leaves and continue to cook for 5 minutes.
Add 200ml of water and bring to the boil, then cook over a medium heat for about 15 minutes, until the tomatoes have broken down and all the juice has evaporated. Taste and season as necessary. Remove from the heat and leave to cool.
Roll out the puff pastry on a lightly floured surface to about 3-4mm thick, and cut around a small plate or use a large cutter (about 12cm in diameter) to cut out 6 discs. Line a baking tray with a sheet of greaseproof paper, place the discs on top and put into the fridge to rest for 20 minutes (this will help to stop the pastry shrinking in the oven).
When ready to cook, remove the pastry discs from the fridge and prick all over with a fork. Bake in the preheated oven for 15 minutes, until light golden and crisp.
Remove and leave to cool. Slice the remaining red tomatoes thinly (around 3mm).
Divide the cooked tomato mixture between the pastry discs, spreading it right to the edge. Arrange the slices of red tomato on top (approximately 6 slices on each). Sprinkle with the Parmesan and return the tarts to the oven for a further 10 minutes.
Meanwhile, cut the yellow cherry tomatoes into halves or quarters depending on their size, put into a bowl, combine with the rest of the olive oil and the remaining thyme leaves and season.
Remove the tarts from the oven, spoon some of the yellow tomatoes and their juices on to each tart and serve.
Praise for A Love For Food: Recipes and Notes for Cooking Well by Daylesford Organic Ltd:
‘Real, simple, organic and sustainable food is what Daylesford offers its customers – and these are the recipes for putting it on your table.’ Raymond Blanc
‘Full of updated British food with helpful advice about which variety of vegetable to grow.’ Country Life, ‘Books of the Year’
‘Farmhouse cooking at its best’. Red Magazine