
Summer 2022 – Tomatoes
I have been very remiss in keeping you up-to-date with our seasonal produce. So here is a little catch-up and a delicious tomato recipe – quick to make and great for lunch or supper.
One of the highlights of summer for me is the huge variety of tomatoes available at our local markets. I have written about them before, but can’t resist tempting you once again with tomato dishes.

There are so many things to do with tomatoes: homemade pasta sauce, chutneys, tomato salads, over roasted tomatoes and tarts – even tomato tarte tatin.
One of my favourite ways to eat tomatoes is a really simple tomato salad, using a variety of different coloured tomatoes, some fresh basil leaves and a drizzle of olive oil as well as a twist of freshly ground pepper and sea salt. I leave the flavours and juices to infuse for a short while and enjoy on its own, with mozzarella, feta or a fresh goat’s cheese, or on toast, sprinkling the toast with a little Lea & Perrins before topping with the tomato salad.

This year I discovered a fabulous tart recipe, courtesy of Frances Thompson on Cooking in France. Now this is really lovely, so do give it a try – either puff or shortcrust pastry work.


Cheesy Tomato and Mustard Tart
1 pack puff or shortcrust pastry – ready rolled for speed
Mustard – I use a combination of Dijon and wholegrain mustards
Tomatoes
Grated cheese – Cantal, mature Cheddar, Comté or a hard goat’s cheese– something with a reasonable flavour.
Salt and Black pepper
Herbs: Thyme, Herbes de Provence, Basil
Preheat the oven to 200°C/Gas 6
Unroll the pastry and place on a baking sheet or if shortcrust in a flan dish. If you are using puff pastry, score around the edge about 2cm in.
Spread a generous amount of mustard over the pastry, then cover with the grated cheese (you don’t need masses of cheese)
Top with slices or quarters of tomatoes – I use a mixture of colours but all red is just as lovely.
Season and sprinkle with herbs
Bake in the oven until the tomatoes have collapsed and the pastry is cooked – about 25-30 minutes.
Best eaten warm, although it is equally delicious cold the next day.
Bon Appetit!

