We've had so many tomatoes this summer it's bordering somewhere between the sublime and the ridiculous. Don't get me wrong - I love tomatoes and, when they're finished, you can guarantee I'll be complaining that I can't wait for next summer's crop. But right now keeping up with them is a mission. We give some away, we've made more than a dozen jars of relish, and still the bowls of beautifully glossy red toms are taking over the kitchen. Drastic times, drastic measures - time to consult alternative tomato uses.
Now, a tomato tart isn't really all that alternative, but it's a blog so I reckon I have poetic licence to be a little melodramatic from time to time. However, something that a tomato tart IS is tasty. Especcially this little beast, from mindfood.com. The tomatoes, which are naturally sweet anyway, caramalise in their own sugars, and the vinegar counterbalances with a touch of tang. That combined with the fact it takes half an hour = perfect, in my book. We've had two this week, for dinner and for lunch. Whack a salad alongside for a more substantial meal, cut into squares for a portable lunch.
1 frypan which can go in the oven
tomatoes, cut into thick slices, enough to cover pan
40 g butter
1 tbsp caster sugar
2 tbsp white vinegar
1 sheet puff pastry
handful fresh herbs and cracked pepper
- Preheat oven to 200 degrees celcius.
- Heat butter, sugar and vinegar in pan until butter melted, sugar dissolved and mixture burbling a little.
- Remove from heat and place slices of tomato all over pan.
- Lay sheet of pastry on top, folding excess corners toward the middle.
- Cook in oven for 25-35 minutes (until pastry puffed and golden).
- Remove from oven, allow to cool for a few minutes and flip (carefully) onto serving platter. Sprinkle with fresh herbs and a good grind of pepper.
Nb: I used cherry toms, but any will be good.