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
165g set honey
350g plain flour
265g unsalted butter,plus extra to grease
1 tsp coarse sea salt, plus extra to garnish
1 egg yolk
2 tbsp cornflour
300g extra thick double cream
squeeze of lemon juice
Preheat the oven to 200°C/gas mark 6. Place the flour in a large bowl and chop 175g of the butter into cubes. Add the cubes to the flour and then add half the sea salt and 1 tbsp of the honey. Mix together with a spoon, then using fingers and thumbs, rub the butter into the flour until it reaches the consistency of breadcrumbs. Mix in the egg yolk and 3 tbsp of cold water. Mix together then knead for 1-2 mins to bring together. Wrap with cling film and chill for 20 mins.
On a clean work surface dusted with flour, roll the pastry out to fit a 23cm pie dish. Grease the dish lightly with butter, then line with the pastry, buckling the tops into folds to make a pattern. Chill for a further 15 mins.
Bake the pastry case blind, covered with baking paper and filled with baking beans, in the preheated oven for 5-10 mins. Remove the paper and beans then cook for 5 mins at 180°C/gas mark 4.
In a large saucepan, heat the remaining butter and honey until melted, then mix in the cornflour. Take off the heat. Beat the eggs in a bowl, then whisk the butter mixture into them, adding the remaining salt. Whisk in the cream and lemon juice. Fill the pastry case with the mixture, then bake in the oven at 160°C/gas mark 3 for 35 mins, until golden. Allow to cool completely, before sprinkling with extra sea salt to serve.
Other honey recipes in our May/June 2016 issue:
For the custard
finely grated zest of 1 orange
3 medium egg yolks
75g golden caster sugar
4 tbsp double cream
For the oranges
100g golden granulated sugar
2 medium blood oranges
For the pastry
75g butter, softened
50g golden caster sugar
2 medium egg yolks
175g plain flour, plus extra for rolling
To make the pastry, cream the butter and sugar together until light and creamy. Add the egg yolks one at a time, mixing well between each addition. Beat in the plain flour with a wooden spoon, until the mixture starts to come together. Finish by using the hands to bring the mixture together to form a soft dough. Chill for 30 mins. Roll out the pastry on a lightly floured surface and line a 22cm loose bottom deep flan tin. Chill for a further 30 mins. Line the pastry case with parchment and fill with baking beans. Bake the pastry blind in a preheated oven 190°C/gas mark 5 for 12 mins. Remove the baking beans and parchment and bake for a further 5 mins. Leave to cool. Reduce the oven temperature to 180°C/gas mark 4.
To make the custard, heat the orange zest and the milk in a saucepan over a gentle heat until almost boiling. Remove from the heat. Whisk the sugar and egg yolks together until pale and thick, then whisk in the cornflour. Whisk in a third of the hot milk to the egg and sugar mixture. Mix well, then return to the pan. Cook, stirring continuously until the mixture thickens. Remove from the heat and stir in the double cream. Pour into the baked pastry case and allow to cool.
To poach the oranges, place the granulated sugar in a wide-based saucepan. Add 100ml cold water and heat, stirring until the sugar has dissolved. Thinly slice the oranges, discarding the first and last slice of each. Add the remaining slices to the pan. Cook at a gentle simmer for 15 mins, turning the slices halfway through. Remove the slices from the syrup. Drain well before placing on a parchment paper-lined baking tray in a single layer. Bake for 20 mins, then leave to cool. Arrange the orange slices over the top of the cooled custard. Chill until ready to serve.
Other orange recipes in our Mar/Apr 2015 issue:
• Orange gratin
• Orange sorbet
• St Clement's cake
• Caramel oranges
• Orange self-saucing pudding
• Chocolate orange mousse cake
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