These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.
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
With clouds of fluffy strawberry cream topped with sweetly refreshing strawberry slices, this delicious strawberry tart is easy to make and uses only six ingredients – of which one is the fruit.
400g strawberries, hulled
400ml double cream
120g butter, plus extra for greasing
300g digestive biscuits
1 tbsp vanilla paste
Grease a 23cm round, 5cm deep, loose-bottomed tin. In a large saucepan, melt the butter until liquid. In a bowl, crush the biscuits with the end of a rolling pin. Off the heat, add the biscuit crumbs to the butter and stir thoroughly. Press the mixture into the prepared tin using the back of a dessert spoon, to make a tart base, pushing it together until it is solid. This may take several minutes. Chill the biscuit base for 1 hr.
Place half the strawberries in a food processor and blend until pureed. In a large bowl, whip the double cream for 3 mins until firm, then fold the strawberry puree and vanilla paste through the cream. Fill the biscuit base with the cream mixture and flatten with the dessert spoon. Slice the remaining strawberries in half and decorate the top. Leave to chill for 1 hr before serving.
More recipes using strawberries in the June 2018 issue of LandScape magazine...
- Strawberry creams
- Strawberry shortbread
- Strawberry-filled meringues
- Strawberry, thyme and lemon tarts
- Strawberry drizzle cake
Sweetly creamy white chocolate makes an indulgent filling for this easy cheesecake recipe.
150g white chocolate, chopped
60g white chocolate, grated, to decorate
250g digestive biscuits, finely crushed
125g unsalted butter, melted
3 tsp powdered gelatine (for a vegetarian version, substitute with the same quantity of agar agar)
500g cream cheese, softened
180g caster sugar
150g sour cream
3 tbsp boiling water
white fondant rose, optional
Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.
Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.
Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.
Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.
More recipes using white chocolate in the May 2018 issue of LandScape magazine...
- White chocolate mousse
- Cupcakes with white chocolate icing
- White chocolate peppermint bark
- White chocolate cake
- White chocolate and orange cookies
Bacon and eggs are given a new twist in this recipe for savoury muffins, perfect for a picnic. The bacon can be replaced with sundried tomatoes or roasted mushrooms for a tasty vegetarian version.Read More
A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.
Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.
Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.
More rhubarb recipes in the March 2018 issue of LandScape magazine...
- Rhubarb, ginger and vanilla scone ring
- Rhubarb crumble ice cream
- Rhubarb puffs
- Rhubarb and custard
- Rhubarb tart
For the filling
200g dark chocolate, broken into small pieces
125g peeled chestnuts
1 tbsp cane sugar
1 tbsp honey
For the pastry
1 packet puff pastry
1 egg, beaten
2 tbsp granulated sugar
2 tbsp water
flour, for dusting
For the filling: In a small saucepan, combine the chestnuts, milk and sugar, and bring to a simmer. Cook over a low heat for approximately 20 mins until the chestnuts are soft. Allow to cool slightly. Using a blender, purée the chestnut mixture until smooth and thick. Set aside to cool completely. Transfer to a small bowl, fold the chocolate pieces and honey into the chestnut purée, cover and chill.
For the pastry: Between layers of lightly floured baking parchment, roll the puff pastry to 3mm thick. Using a 9cm diameter cutter, make 20 pastry rounds, chilling the pastry and rolling scraps as needed. Transfer the rounds to a baking tray and refrigerate.
Dissolve 2 tbsp sugar in 2 tbsp water in a small saucepan stirring over a medium heat to make a syrup. Remove from the heat, transfer to a small bowl and cover.
To fill the pies: Measure tablespoons of chocolate-chestnut mixture and flatten into discs. Place onto 10 pastry rounds, leaving a 1cm border on all sides, and brush the border with beaten egg. Arrange the remaining pastry rounds on top and press gently to seal. The pastry can be chilled if it becomes too stretchy.
Pour a little beaten egg and syrup into a small bowl and whisk to combine. Paint this sweetened wash over the filled pastries and chill for 30 mins. Preheat the oven to 200°C/gas mark 6.
One at a time, bring the pastries from the refrigerator and brush again with the sweetened egg wash. Using a sharp knife, score each pastry surface with leaf-like designs. For a decorative finish, make indents to the pastry edge with the back of the knife. Freeze for at least 15 mins, up to 1 hr.
Bake on two trays, evenly spaced, for 20 mins until golden. Rotate the trays and reduce the temperature to 180°C/gas mark 4 and bake for 20 mins more until deeply golden. Transfer to a wire rack placed on top of parchment to cool and immediately brush with the simple syrup to glaze. Serve warm or at room temperature.
More recipes for pies in the January/February 2018 issue of LandScape magazine...
Pork rillette pies
Chanterelle, onion and buttermilk pies
Spiced brown sugar and cranberry rye pies
60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour
In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.
Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.
Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...
- Homemade marmalade
- Marmalade and ginger cake
- Apple and marmalade tart
- Marmalade bread and butter pudding
- Orange cream tarts
- Marmalade trifle
These creamy, earthy pies are delicious served from the oven, with melting centres. Or carefully wrapped to retain their warmth and brought out at an indulgent summer picnic. If made with ready-rolled pastry, this is a quick and extremely simple recipe.
Makes 4 pies
For the pies
4 wheels Cornish Brie, approximately 200g each
450g plain flour, plus extra for dusting
½ tsp salt
120g unsalted butter, cold and cubed
150g vegetable shortening, cold
80ml boiling water
1 egg, beaten
For the pickles
250ml distilled vinegar
1 tsp caster sugar
¾ tsp salt
1 tsp coriander seeds
6 shallots, halved
165g gherkins in vinegar, drained
To make the pickle: Combine the vinegar, sugar, salt and coriander seeds in a heatproof bowl. Microwave on high for 40 secs, then stir well to dissolve the sugar and salt. Add the shallots and gherkins to the pickling solution. Cover the bowl, and chill until needed.
To make the pies: Combine the flour and salt in a large mixing bowl, making a well in the centre. Place the butter and shortening in the well, then pour over the boiling water.
Stir well until the fats melt, then start to incorporate the flour into them with a fork. Once a rough dough forms, turn out onto a lightly floured surface, and divide into four pieces. Knead briefly before wrapping in cling film. Chill for 1 hour.
Preheat the oven to 190°C/gas mark 5. Turn out the pastry onto a floured surface. Roll each piece out into a 30cm wide round. Place the brie wheels on their centres, and bring the pastry up and around the cheese to envelop. Seal the pastry on top, and arrange on a large baking tray, spaced apart. Brush with the beaten egg, then bake for 30-40 mins until golden brown all over. Remove to a wire rack to cool. Serve with the pickles.
500ml dandelion and burdock drink
550g vanilla ice cream
11 sheets of gelatine
Fill a 900g loaf tin with water, then empty without drying and cover the inside with cling film. Place five sheets of gelatine in a small bowl and cover with cold water. Leave to soak for 5 mins. In the meantime, pour the dandelion and burdock into a saucepan and bring to a simmer for 1 min, until lukewarm. Drain and squeeze the excess water from the gelatine sheets, and stir them into the dandelion and burdock. Pour the mixture into the prepared tin and chill for 3 hrs, until set. Remove the block of jelly from the tin using the cling film, then chop into cubes. Re-wet and reline the tin with cling film, and pile the cubes inside.
Take the ice cream from the freezer and let it melt in a saucepan. Heat for 3 mins, until piping hot, then allow to cool to just above room temperature. While the liquid cools, place the remaining sheets of gelatine in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze the excess water from the sheets, and stir them into the liquid ice cream. Allow to cool completely, then pour into the tin. Chill for 3 hrs, until completely set.
Remove the jelly block from the tin, using the cling film. Slice into squares and serve.
Other jelly recipes in July/August issue of LandScape:
Strawberry and cream jellies
Fruity yogurt jelly
Strawberry and mint fizz jellies
Missed an issue?
2 tbsp dried lavender, plus 2 lavender sprigs
6 apricots (300g)
280g caster sugar
250g unsalted butter, softened
1 tsp vanilla extract
250g self-raising flour
175ml double cream
Halve the apricots and remove the stones. Place in a saucepan and sprinkle with 1 tbsp of sugar. Cover with cold water and add the lavender sprigs. Poach, covered, on a medium heat for 10 mins, then allow to cool with the lid on.
Preheat the oven to 180°C/gas mark 4. Grease and line
2 x 20cm sandwich tins. In a bowl, combine the remaining sugar with the dried lavender. Place in the microwave for 45 sec. This will help infuse the sugar with the lavender flavour. Stir, then set aside around a tablespoon’s-worth to decorate the cake with later. Add the butter to the remaining lavender sugar and cream into each other with the back of a wooden spoon. Beat in the eggs, one at
a time, then stir in the vanilla. Sift in the flour gradually, folding
it into the mixture. Stir in 25ml of the cream.
Divide the batter between the two tins and bake for 20 mins until an inserted skewer comes out clean. Allow the cakes to cool in their tins then turn out onto a wire rack to cool completely.
In a large bowl, whip the cream until thick. Whip in three tablespoons of the liquid from the apricots. Place one of the cakes on a serving plate and top with the cream, then layer on the poached apricot. Top with the other cake and sprinkle with the reserved lavender sugar. Serve.
9 large eggs
600g finely minced pork or sausagemeat
225g golden breadcrumbs
large bowl ice-cold water
1 tbsp freshly chopped parsley
2 tbsp chives, snipped, plus extra to garnish
1.5 litres vegetable oil, for deep-frying
salt and pepper
Cook six of the eggs in boiling water for 7 mins. Drain, then refresh in the iced water. Once cool enough to handle, peel, and pat dry with kitchen paper.
In a large mixing bowl, mix the meat with 1 egg, 2 tbsp of the breadcrumbs, the herbs and plenty of seasoning until thoroughly combined.
Divide the mixture into six, and wrap around the boiled eggs, forming them into balls. Beat the remaining eggs in a shallow dish with some seasoning, and dip the sausage balls in the egg mix to coat. In another shallow bowl, coat the balls in the remaining breadcrumbs. Chill until needed.
Heat the oil in a large, heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature.
Deep-fry the Scotch eggs, three at a time, for 4-5 mins until golden brown and crisp. Remove to a plate lined with kitchen paper to drain. Cut in half, and serve with a garnish of snipped chives.
Other picnic recipes in the Jul/Aug issue of LandScape include:
- Stuffed picnic bread wreath
- Salad served in preserving jars
- Fig tarts
- Cornish Brie and pickles
- Berry lattice tart
- Peaches baked in dough
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Makes approximately 4 x 250ml desserts
1kg strawberries, hulled, plus 4, including stalks, for decoration
350ml whipping cream
9 sheets of gelatine
4 tbsp caster sugar
Blend the strawberries together in a food processor until a smooth puree. Drain the juice into a small saucepan through a sieve, stirring the pulp to extract the liquid. Transfer the strawberry pulp into a separate saucepan and set aside.
Add enough cold water to the strawberry juice to make the liquid up to 480ml in total. Warm 240ml of this juice mixture with half of the sugar for 3 mins, until the sugar has dissolved and the mixture thickens slightly. Allow to cool a little.
Place seven of the gelatine sheets in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze excess water from the sheets, then add two to the thickened mixture. Divide this between four serving glasses and freeze for 30 mins.
Bring the pan of strawberry pulp to a simmer on the hob, stirring. Simmer for
1 min, then allow to cool slightly. Add the remaining soaked gelatine sheets to the pulp and stir.
In a large bowl, whisk 250ml of the cream for 4 mins, until soft peaks form. Mix a third of the pulp into the cream and stir thoroughly. Add a layer of the pulp to the glasses, using half of the mixture. Follow with a layer of strawberry cream, using half of the cream mixture. Freeze until needed.
Heat the remaining strawberry juice mixture and remaining sugar for 3 mins, until warm. Place the remaining two sheets of gelatine in cold water to soak for 5 mins. Allow the strawberry juice mixture to cool slightly, then add the softened gelatine, after draining and squeezing out the excess water. Stir, then divide between the glasses. Return them to the freezer for 30 mins.
Add a layer of the remaining strawberry pulp on top of the jelly layers and smooth over with the back of a metal spoon which has been dipped in boiling water. Do the same with a layer of the cream mixture. Whisk the remaining 100ml of cream into soft peaks and layer on top of each jar. Allow to chill for 2 hrs. Add a single strawberry to the top of each before serving.
Other jelly recipes in the July/August issues of LandScape
- Raspberry jelly
- Fruity yogurt jelly
- Elderflower jellies
- Dandelion and burdock and ice cream jelly
- Strawberry and mint fizz jellies