Recipe: Easy summer tomato tarts

Simple tomato tarts. From a recipe in the August 2018 issue of LandScape.

Simple tomato tarts. From a recipe in the August 2018 issue of LandScape.

These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.

Makes 12
500g small tomatoes, roughly chopped
250g white bread rolls, thinly sliced
3 tbsp milk
2 tbsp oil, plus extra for greasing
2 tbsp fresh thyme leaves, plus extra to garnish
½ red onion, peeled and chopped
1 garlic clove, peeled and crushed
juice of 1 lemon
sea salt and black pepper

Preheat the oven to 190°C/gas mark 5 and grease a 12-hole cupcake tray with oil. Place the bread slices in a bowl and sprinkle with the milk. Allow the bread to soak for 5 mins.

In the meantime, place the chopped tomatoes in a mixing bowl, then mix in the oil, thyme, red onion, garlic and lemon juice. Season with the salt and pepper.

Line the cupcake tray holes with the bread slices, moulding them into the holes to cover them and create a case. Fill the bread cases heavily with the tomato mixture. Bake for 15-20 mins until golden, then allow to cool for 5 mins. Serve straightaway or chilled, presented in paper muffin cases and garnished with thyme leaves.

 

 

 

More recipes for savoury summer tarts in the August 2018 issue of LandScape magazine...

  • Red, yellow and green pepper tart
  • Courgette tart
  • Beetroot and spring onion quiche
  • Salmon tarts
  • Cheddar, green bean and ham tarts

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Recipe: Peach mess

Sweet and creamy peach mess, a simple adaptation on the classic dessert. From a recipe in the August 2018 issue of LandScape.

Sweet and creamy peach mess, a simple adaptation on the classic dessert. From a recipe in the August 2018 issue of LandScape.

This recipe for fresh, sweet peach mess includes instructions on how to make meringue, but for a quicker, easier treat ready made ones can be used instead. Remove skins for a silkier texture, or leave them on for more bite.

Serves 6
4 de-stoned peaches: 2 roughly chopped and 2 sliced
150g caster sugar
165g icing sugar,
plus extra for dusting
6 egg whites
50ml cold water
300ml double cream

Preheat the oven to 100°C/gas mark ½. In a bowl, combine the caster sugar and 150g of the icing sugar. In a separate bowl, whisk the egg whites, using an electric whisk, for 4 mins until thick and fully whipped. Continue to whisk on a low speed and add the mixed sugar a tablespoonful at a time. Whisk on medium for a further 6-8 mins until the mixture is stiff and stands in peaks.

Line a baking tin with greaseproof paper, then spread the meringue approximately 2in (5cm) deep on the paper. Bake for 1 hr, then turn off the oven, leaving the meringue inside for at least 4 hrs.

Place the chopped peaches in a bowl and blend with the cold water until smooth, using a hand blender.

In a separate bowl, whisk the cream for 2-3 mins until just firm, then add the remaining icing sugar. Transfer half of the mix into another bowl. Add half of the peach juice to one of the bowls and stir in thoroughly.

Break the meringue into large pieces. In a large serving bowl, roughly mingle the meringue, cream, peach cream, peach slices and peach juice together.

Dust with icing sugar and serve.

More recipes using peaches in the August 2018 issue of LandScape magazine...

  • Peach butterfly cakes
  • Peach upside-down cake
  • Peach tea
  • Peach sorbet
  • Peach cheesecake bars

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Recipe: Chilled strawberry soup

Chilled strawberry soup, a delightfully simple dessert. From a recipe in the July 2018 issue of LandScape

Chilled strawberry soup, a delightfully simple dessert. From a recipe in the July 2018 issue of LandScape

This incredibly simple recipe for a chilled summer soup makes a sweet, refreshing dessert.

Serves 6
500g strawberries, hulled
80g honey
150g plain yogurt
100ml dessert wine
6 fresh basil leaves, to garnish

In a food processor, blend the strawberries until very finely pureed. Add the honey, yogurt and wine, and mix well. Leave to chill for 1 hr.

Stir the mixture, then divide between six cups and garnish each with a basil leaf.
 

More recipes for chilled summer soups in the July 2018 issue of LandScape magazine...

  • Raspberry soup
  • Cool cucumber soup
  • Honeydew melon soup
  • Peach soup
  • Chilled spicy tomato soup
  • Beetroot soup
  • Pea, sorrel and mint soup

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Recipe: Blackcurrant scones and jam

Blackcurrants make a delicious, seasonal alternative in a cream tea. From a recipe in the July 2018 issue of LandScape

Blackcurrants make a delicious, seasonal alternative in a cream tea. From a recipe in the July 2018 issue of LandScape

A cream tea with freshly baked scones is one of summer's most enjoyable treats. In this recipe, the scones are enhanced with the sweet and earthy blackcurrant, dolloped with cream and blackcurrant jam.

Makes 12
For the jam:
900g blackcurrants
1kg jam-making sugar
200ml water

For the scones:
50g blackcurrants
250g self-raising flour, plus extra for dusting
50g chilled unsalted butter, cubed
2 tbsp caster sugar, plus extra for sprinkling
150ml milk, plus extra for brushing
clotted cream, to serve

For the jam: Place the blackcurrants in a 2.5 litre saucepan and cover with the sugar. Add the water and stir thoroughly. Cook on a low heat for 10 mins, stirring occasionally. By then, the fruit should be producing liquid. Simmer for a further 10 mins on low until a liquid forms properly and the sugar has dissolved, then bring to the boil. Hold on the boil, stirring occasionally, for 10 mins until the mixture thickly covers the back of a wooden spoon. Sterilise four clean 400g glass jars and lids: cover the lids with boiling water in a bowl for 2 mins, then drain, and pour 20ml of boiling water into each jar, then discard the water. Allow the jam to cool for 5 mins, then pour into the jars while hot. A funnel will make pouring easier.

For the scones: Preheat the oven to 220°C/gas mark 7. Sieve the flour into a large bowl. Add the butter and rub it into the flour by pinching together with fingers and thumbs. Stir in the caster sugar. Add the milk and blackcurrants, then bring together into a dough using the hands. Knead gently within the bowl for 1 min.

On a clean surface dusted with flour, roll out the dough to approximately 2cm thick. Using a 6cm fluted cookie cutter, cut out as many scones as possible, transferring them to a flat oven tray, dusted liberally with flour. Roll out the remaining dough again and repeat the process until there are 12 scones. Brush with milk and sprinkle with sugar, then bake for 15 mins until golden. Allow to cool slightly on the tray, then transfer to a wire rack to cool completely. To serve, cut in half and top with a spoonful of clotted cream and the blackcurrant jam.

More recipes using blackcurrants in the July 2018 issue of LandScape magazine...

  • Blackcurrant torte
  • Blackcurrant ice cream sundae
  • Sausage and blackcurrant rolls
  • Blackcurrant buns
  • Whole gammon with blackcurrant sauce

 

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