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

Missed an issue?
You can get LandScape back issues or subscribe to LandScape.

Recipe: Herby grilled chicken skewers

A simple, delightful pairing: strawberries and cream, in an easy to make tart. From a recipe in the June 2018 issue of LandScape

A simple, delightful pairing: strawberries and cream, in an easy to make tart. From a recipe in the June 2018 issue of LandScape

These slightly smoky chicken skewers take very little preparation and make a quick, healthy supper with a salad. They're also ideal for the barbecue and perhaps best eaten on a sunny day with a garden of friends and a chilled glass of white wine.

Serves 4
8 chicken strips
½ tsp garlic powder
½ tsp onion salt
1 pinch smoked paprika
1 tsp mixed peppercorns, crushed
2 tbsp oil, plus extra for greasing
1 handful dill, finely chopped
sea salt

Soak eight wooden skewers in water for 30 mins. Preheat a lightly greased griddle pan to a medium heat. In a small bowl, stir together the garlic powder, onion salt, paprika, crushed peppercorns and a pinch of salt.

Season the chicken strips with the mix and thread onto the skewers. Drizzle with the oil, then grill for 7-10 mins,  turning occasionally, until cooked through and lightly charred on both sides. Remove from the pan and let stand briefly before serving with a garnish of chopped dill.

More recipes using chicken in the June 2018 issue of LandScape magazine...

  • Chicken breast with lemon and pepper
  • Chicken salad sandwich
  • Lemon chicken
  • Chicken in tomato cream
  • Chicken patties with chilli pepper and basil
  • Lime and herb crusted chicken
  • Chicken and yellow courgette flan

 

Missed an issue?
You can get LandScape back issues or subscribe to LandScape.

Recipe: Haddock fish fingers with brown sauce

Easy to make and nutritious, these fish fingers are ideal served with a baked potato and peas or squashed into a sandwich. From the May 2018 issue of LandScape

Easy to make and nutritious, these fish fingers are ideal served with a baked potato and peas or squashed into a sandwich. From the May 2018 issue of LandScape

A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.

Serves 4
For the fish fingers:
460g fillets fresh haddock, skin on
130g oats
40g plain flour
2 eggs
1 tbsp olive oil

For the sauce:
100g raisins
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
150ml water
sea salt

 

For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.

For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.

Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.

More recipes using haddock in the May 2018 issue of LandScape magazine...

  • Haddock with herbs and lemon
  • Smoked haddock pate
  • Smoked haddock triangles
  • Mini haddock fishcakes
  • Smoked haddock pie

 

Missed an issue?
You can get LandScape back issues or subscribe to LandScape.