I’m spoiling you with tomatoes again. You see, I’ve had a good crop and the harvest has been plentiful. After eating them mostly naked and then preserving them in various sauces, it was time to tart them up a little. Don’t tire of my tomato mania – not just yet. This tart deserves all your attention – it is so shamelessly good that anything less than your undivided attention will not do justice to it.
The September so far has been moist but warm and has caused my tomato plants to burst with more fruit one last time. As summer moves along I see the shift in season: stray leaves fall covering the pavement while the trees vainly hold onto their vitality, the markets signal the change with plums, pumpkins, carrots lined next to the last of the summer squash, blackberries and a few stray strawberries and Soeren collects bags of chestnuts from the big tree on the churchyard. But I know that autumn is coming most when my body begins a deep craving for figs.
I’d like to plant a fig tree next year. After the tomatoes have gone the figs will revive my exuberance and keep me in the garden – tending and dreaming – a little longer. But right now I still have the tomatoes. Tomatoes – gently roasted to a soft, moist and jammy sweetness – are perfect tucked in a bed of smooth creamy cheese scattered with earthy herbs on top of a desirous crunchy crust.
So one last time this year – let me pamper you with my divine tomatoes.
The buttery crust, crispy and light works amazingly with the creamy filling, while the tomatoes add a juicy sweetness that explodes in your mouth as you bite into it. Warm it is an amazing experience perfect for a light lunch with a green salad but this works just as well cold for a late summer picnic.
The recipe is from Donna Hay’s Light and Fresh – a must have on your shelves. The recipes are innovative, full of great ingredients and flavor pairings, leaving plenty of room for new interpretations. Oh and the photography is stunning – from William Meppem – my hero!
You might like these sinful tarts from What’s for lunch, Honey?:
|Roasted Tomato Aubergine and Tahini Tart||Tarte Flambée: Zucchini, Fennel and Goat Cheese or Tomato, Zucchini and Feta Cheese||Bacon Cheese & Leek Tart|
All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First