Tomato & Feta Tart

Tomatoes are in season right now and while I have far more green than red thanks to recent lack of sunshine the beefmaster tomato pictured below were our biggest success and looked and tasted amazing.

I put together a classic tomato tart for lunch the other day, roasting your tomatoes really intensifies their flavour and locks in the sweetness, even people who aren’t fans of tomato seem to like them roasted, they are a versatile ingredient and well worth a try.

8 ripe tomatoes
Fresh or dried thyme leaves
Olive oil
Salt and pepper
1 block of ready made puff pastry
Flour for dusting
1 egg beaten
2tbsp tapenade

100g feta cheese
Hand full of basil leaves

Preheat the oven to gas 2 150c
Cut the tomatoes into 1/2cm slices and place on a greased baking tray sprinkle with salt and pepper the thyme leaves and drizzle with a little more olive oil roast in the oven for 20 minutes.
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8 ripe tomatoes
Fresh or dried thyme leaves
Olive oil
Salt and pepper

Turn the oven up to gas 7, 220c
Lightly flour your surface and roll out the puff pastry to around 2cm thick. Place on a baking tray and lightly score 2cm border into the pastry, prick the inside of the base all over with a fork to prevent from rising. Brush with the beaten egg and bake in the oven for 12 minuets.
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1 block of ready made puff pastry
Flour for dusting
Beaten egg

Remove the pastry from the oven, with a fork press the pastry inside the border down to make level; spoon over the tapenade, carefully layer with the roasted tomatoes lightly cover with foil and return to the oven for a further 5 minutes.
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2tbsp tapenade
Roasted tomatoes

Remove from the oven, leave to cool slightly before crumbling over the feta and topping with freshly torn basil leaves.
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100g feta cheese
Hand full of basil leaves


Pea & mint soup

The first recipe I am to share with the world is Pea & Mint Soup, in hope of keeping the summer spirit alive. Petits Pois are in season and in my garden so I thought a good place to start. Freshly shelled and cooked they are delicious, the little pea’s in their pods are so pretty and worth the labour of love podding by the dozen.
I am really chuffed I managed to grow some this year and have been adding them fresh from the pod to salads, with the rest of my crop I decided to make a summer soup. With handfuls of spring onions donated from my granddads garden I’m ready to get podding!

1tbsp olive oil
1tbsp butter
1 bunch of spring onions
1 large potato
900g fresh or frozen peas
1.5 pints of hot vegetable stock
1 bunch of fresh mint, leaves picked from the steams
85g parmesan finally grated

Heat the olive oil in a large saucepan, peel and dice the potato and roughly slice the spring onions, add to the pan and fry of 2 minutes.
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1tbsp olive oil
1tbsp butter
1 large potato

Pour over the hot stock, bring mixture to the boil and simmer 10 minutes or until the potato’s are tender, add the peas and cook on a medium heat for a further 2 minutes.
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1.5 pints of hot vegetable stock
1 large potato
900g fresh or frozen pea
s

Remove from the heat add the picked mint leaves and blend until a smooth, season with salt and pepper.
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1 bunch of fresh mint

Line a baking sheet with grease proof paper, divide the grated parmesan into 6 strips across the baking sheet, and place under a hot grill. The parmesan will quickly begin to bubble and brown so keep a keen eye on it, once slightly brown remove from the grill and leave to cool slightly, carefully remove the parmesan crisps from the paper with a palette knife, serve alongside the soup.
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