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
800g white bloomer, sliced medium thick
2 tbsp plain flour
100ml white wine
280g Cornish brie,
1 tbsp freshly grated nutmeg
Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.
Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.
Other leftover bread recipes in the Mar/Apr 2017 issue:
- Mini apple Charlottes
- Chocolate bread trifle
- Glamorgan sausages
- Herby bread puffs
- Exeter pudding
200g Stilton cheese, broken into small pieces
500g strong white bread flour
7g sachet fast-action yeast
25g olive oil, plus extra for greasing
30g flat leaf parsley, finely chopped
In a large bowl, mix the flour, yeast and olive oil. Stir in 300ml of lukewarm water and mix into a dough. Tip onto a lightly floured surface and knead for 10 mins. Place in a clean mixing bowl and cover with oiled cling film and a warm, damp tea towel, then place in a warm place to rise for 1 hr.
Knead the parsley and a sprinkle of black pepper into the dough. On a lightly floured surface, shape the dough into an oval. With a sharp knife, cut twice, making three long strips, from the top to the bottom, then roll them individually in flour. Press the Stilton onto the inner sides of the strips, holding a third of the cheese back. From the top, plait the strips and tuck in the ends. Scatter the remaining Stilton over the bread, making sure it gets into the folds of the plait.
Grease a large, flat tray with oil and transfer the loaf to it, using a long spatula. Cover with oiled cling film and leave in a warm place for 20 mins. Preheat the oven to 190°C/gas mark 5. Bake the loaf for 20 mins until hard when tapped. Serve.
Other Stilton recipes in our Jan/Feb 2017 issue:
200g dark chocolate drops
600g plain flour, plus extra for dusting
100g caster sugar, plus extra to sprinkle
1 tsp salt
30g dried yeast
100g butter, softened
Place the flour in a large bowl and mix in the sugar and salt. Make a well in the middle and pour in the yeast. Heat the milk in a plastic jug in the microwave for 20 secs, then beat in the eggs. Add the milk and egg liquid to the well, then mix together with a fork, until it comes together to form a dough. Dust a clean work surface with flour and knead the dough for 10 mins. Then knead in 80g of the butter, a bit at a time. Place the dough into a clean bowl covered with cling film and a tea towel. Leave in a warm place to rise for at least 3 hrs.
Knock back the dough by pushing the air out with a fist. Place it on a work surface and divide into three equal-sized balls. Roll each dough ball to a rectangle, measuring 30 x 40cm, then place one on a large sheet of baking paper. Scatter with half the chocolate drops and cover with the second piece of dough, then scatter the remaining chocolate drops over, followed by the last piece of dough. Lightly mark out a central tube for the tree trunk, then cut a triangle from the top middle to the opposite far corners. Make two incisions about 4cm up in the middle of the bottom, to make the bottom tree trunk. From the top to the bottom, on each side, cut strips coming away from the middle trunk, cutting further in higher up the tree. Transfer to a baking tray and twist each strip to form a spiral pattern. Cover with a clean tea towel and put in a warm place to rise for 15 mins. Preheat the oven to 190°C/gas mark 5.
Melt the remaining butter and brush it over the bread. Bake for 15-20 mins, until golden and risen. Sprinkle with sugar and serve.
Other breakfast dishes in our Christmas 2016 issue:
- Rich scrambled eggs and smoked salmon
- Cranberry and orange sparkler
- Christmas pancakes
- Kipper kedgeree
- Sticky cranberry sausage sandwich
- Trio of mushrooms on toast
For the pudding
2 apples or 1 apple and 1 pear
finely grated zest and juice of 1 orange
4 tbsp fine shred marmalade
8 slices white bread, 1–2 days old
For the sauce
2 tbsp caster sugar
150ml sweet white wine or sherry
To make the pudding, peel, core and chop the apple and pear if using. Stone and roughly chop the plums. Place the fruit in the saucepan and add the orange zest, juice and marmalade. Cook gently for 10-15 mins, stirring occasionally until the fruit is very tender. Allow to cool. Remove the crusts from the bread and use to line a 900ml pudding basin.
Pile all the fruit and the juices into the bread-lined basin and cover the top with bread. Place a plate on top of the bowl and weight down. Place in the refrigerator for at least 4 hours.
Meanwhile, make the plum sauce. Stone and roughly chop the plums. Place in a small pan with the sugar and wine. Bring to the boil then reduce the heat and simmer for 10-15 mins until very soft. Blitz in a food processor or with a stick blender. Keep chilled until required.
To serve, turn the pudding out onto a serving plate and serve with the sauce.
Other harvest feast recipes in our Sept/Oct 2015 issue:
• Chestnut and bacon salad
• Roasted beetroot with soured cream
• Sautéed vegetables in lemon butter
• Slow roast pork with roasted apples and onions
1 quantity basic white bread dough
1tbsp rolled oats
150ml sour cream
3 tbsp snipped chives
1 clove crushed garlic
salt and pepper
selection of vegetables such as celery,
cherry tomatoes, radishes, carrots,
peppers and cucumber, cut into pieces
2 hard boiled eggs
Make up the bread dough as directed. Leave covered in an oiled bowl, to rise until doubled in size. Knock back the dough and lightly knead. Shape into a ball and place in the base of a 18 x 9cm loaf tin. Press out to cover the base of the tin.
Brush with water and sprinkle the oats on top. Cover loosely and leave until doubled in size. Bake in a preheated oven 200°C/gas mark 6 for 30 mins until the base of the loaf sounds hollow when tapped. Turn out of the tin and cool on a wire rack.
To make the dip, combine the soured cream, chives and garlic. Season to taste with salt and pepper. Spoon into a sterilised jar or small airtight container.
When the bread is cold, cut the top off the loaf and set aside. Scoop out the soft bread to form a hollowed out container. Place the dip inside and fill the loaf with the vegetables and hard boiled eggs. Place the lid on top and wrap in greaseproof paper, or secure the lid with string.
The breadcrumbs can be frozen and used as fresh crumbs in another recipe. Alternatively dry in a warm oven, store in an airtight container and use dried.
Other picnic loaf recipes from our Jul/Aug 2014 issue:
• Chicken and roast vegetable loaf
• Cheese, leek and bacon ring
• Basic white loaf
• Smoked salmon, cucumber and dill bun loaf
Makes 1 loaf
450g strong bread flour
1 tsp mixed spice
½ tsp salt
125g light muscovado sugar
300g mixed dried fruit
finely grated zest and juice of 1 orange
1 sachet fast-action dried yeast
1 free range egg
Sift the flour and mixed spice into a large mixing bowl. Rub in the butter. Stir in the salt, dried fruit, orange zest and yeast. Make a well in the centre of the dried ingredients and pour in the orange juice.
Beat the egg and milk together and pour into the centre of the dry ingredients. Mix to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in an oiled bowl and cover loosely. Leave in a warm place until doubled in size.
Grease a 900g loaf tin. Turn the dough out on to a floured surface and gently knead. Shape into a log the same length as the tin. Place in the tin, loosely cover and leave for a further 30-40 mins. Bake in a pre-heated oven 200C/gas mark 6 for 40 mins until golden.
Turn out the loaf and tap the bottom. It will sound hollow when cooked. Return to the oven for a few more minutes if required. Cool on a wire rack. Serve sliced and spread with butter.
Other mixed fruit recipes in our Jan/Feb 2014 issue:
• Dundee cake
• Welsh cakes
• Eccles cakes
• Chelsea buns
• Yorkshire curd tart
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