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Ombre tomato tart

This recipe doesn’t even deserve to be called a recipe - it’s more of an idea on how to make a quick and effective snack with summer heirloom tomatoes. The ombre tart is bound to get you some attention and compliments, so, in case you had no idea what to bring for the next potluck picnic/barbecue/garden party, I just solved this challenging problem. No need to thank me.

The to success is to get the right tomatoes. The more different shades you’ve got, the more spectacular the ombre effect. You could also use the ombre idea to prepare something else, like a salad patter.

Recipe: Ombre tomato tart

Ingredients
  • one sheet puff pastry
  • a handful heirloom tomatoes of various colours and shapes, thickly sliced
  • 50 g Greek feta cheese
  • 1-2 branches rosemary, chopped
  • one tsp olive oil
  • one tsp brown sugar
  • 1/3 tsp salt
Method
  • Preheat the oven to 180C.
  • Roll out the pastry on a parchment paper, forming a rectangle.
  • Place tomato slices on the pastry - group the colours together and try to achieve a fluent transition from one shade to another.
  • Drizzle the tomatoes with olive oil and evenly sprinkle with sugar, salt and rosemary.
  • Top with crumble feta.
  • Place in the hot oven and bake for about 20 minutes.

beetroot galette

Recipe: Recpie: Beetroot galette

Recipe: Crust

Ingredients
  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt
Method
  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
  • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.

Recipe: Filling

Ingredients
  • 5 medium beetroots
  • 4 large red onions, sliced
  • 2 tbsp. of butter
  • 2 tsp. of brown sugar
  • 1/4 cup of red wine
  • 1 1/2 tbsp. of dried thyme
  • 2 tbsp. of feta cheese
  • freshly ground black pepper
Method
  • Wrap each beetroot into aluminium foil and roast at 200C for about an hour - until tender. Let cool, peel and slice.
  • Melt butter in a skillet, add sliced onions and thyme, cook over low heat for about 15 minutes.
  • Add sugar and caramelize for a few minutes. Add wine, reduce.
  • In a large bowl, combine caramelized onion with beetroots.
  • Using a rolling pin, roll the dough into a circle on a parchment paper.

summer fruit tart

Recipe: Crust

Ingredients
  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt
Method
  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
  • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.
  • Roll the dough into a circle and set it on a pie plate. Bake the crust (with baking beans) for about 25 minutes at 180C. Set aside and let cool.

Recipe: Creme patissiere:

Ingredients
  • 5 egg yolks
  • a cup of fine sugar
  • 1 1/2 cup of milk
  • 2 tbsp. of corn starch
  • one vanilla pod
Method
  • Using electric mixer, combine yolks and sugar until light and fluffy. And corn starch and combine.
  • Heat the milk with a vanilla pod. As soon as it starts to boil, pour the milk onto the egg mixture, whisking continuously
  • Transfer to a skillet and cook over low heat until the cream thickens. Set aside and let cool.

Recipe: Summer fruit tart

Method