It’s tomato season!
Tomatoes in the Garden – Costoluto Genovese
Tomatoes
I must admit that when it comes to growing tomatoes, I am a little obsessed! I always plant the seeds of way too many varieties (this year, I think, between 20 and 30) then I have to find the space, and the time, to plant them! The last of the plants went in around a month ago, and are doing nicely. Those that were planted in November and December are fruiting well, and keeping us well supplied.
San Marzano – Planted in January
San Marzano – Planted in January
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The perfect way to showcase heirloom tomatoes when in season. This is a true summer tart!
Quantity: 1 25cm/10" galette (serves 4-6)
Author: sbaskitchen
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750
g
heirloom tomatoes
different colours and sizes, if you can get them
-
350
g
shortcrust pastry
-
150
g
soft cheese
-
25
g
Parmesan cheese
freshly grated
-
1
clove
garlic
crushed, or finely chopped
-
1
tbsp
finely chopped basil
-
1
tbsp
finely chopped parsley
-
1
tbsp
finely sliced shallot
-
Sea salt
-
Freshly ground black pepper
-
Extra virgin olive oil.
-
1
egg
for egg wash
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Small basil leaves
to garnish.
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Line a tray with paper towel or a tea towel.
-
Thickly slice the tomatoes( 6-7mm/1/4” thick) and lay in a single layer on the paper towel or a tea towel.
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Line a baking tray or pizza try with baking paper.
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Roll pastry out to a 30cm/12” circle and carefully lay on the prepared baking tray. Place into the refrigerator for 20 minutes to rest.
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Combine soft cheese, parmesan, garlic, basil together and season with salt and pepper.
-
Preheat oven to 210˚C/420˚F.
-
Remove the pastry from the refrigerator and spread the cream cheese mixture over the base, leaving a space of 3-4cm/ 1-11/2” around the edge.
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Lay the tomato slices in overlapping concentric circles, starting from the outer edge of the cheese layer, until you have used all of the tomatoes.
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Sprinkle with the finely sliced shallots, a little salt and freshly ground black pepper and then carefully turn the uncovered edges up over the outer edge of the tomatoes.
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Brush pastry with egg wash and bake in pre-heated oven for 35 - 45 minutes, until golden and the tomatoes have caramelised.
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Remove from the oven and allow too cool a little before serving.
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Garnish with fresh basil leaves and serve warm, or at room temperature, with lightly dressed salad greens.
- Laying the sliced tomatoes on the paper towel and leaving them uncovered, removes excess moisture and reduces the risk of a soggy galette and helps the tomatoes caramelise.
- For the soft cheese you could use, chévre, mascarpone, quark, whipped cottage cheese, marinated feta, ricotta, etc.
- Feel free to use fresh herbs of your choice. You could even add a sprinkling of fresh chilli if it’s your thing.
- You can purchase soft cheese with garlic and herbs at the supermarket, which also works perfectly in this recipe.
- You could use a sheet of frozen pastry.
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Preserving Tomatoes (downloadable pdf)
Please note:
- unless otherwise stated, all food prepared on the day will be gluten free.
- a minimum of three participants is required for the session to run.
Sessions & Bookings:
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We had friends visiting a beautiful spot just over an hours drive from here, so planned to meet up with them while they were there. I contacted them to arrange a day and time, and then contacted a cousin who lived in the area to see if they were available to catch up on the same day.
With times arranged, we planned the rest of our days outing…
We left home mid morning, we were heading to Lakes Entrance, a beautiful coastal fishing town, and very popular spot for tourists, particularly in the warmer months, although we love it all year round. We were hoping that the lady who sells fresh fish from the back of the boat would be there, but sadly, when we arrived, she wasn’t there. I took a walk across the footbridge to the beach, before returning to wait with Gary for our friends to arrive.
The sand and sea at Lakes Entrance
The beach at Lakes Entrance
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This is a simple, light and refreshing starter or light meal, perfect for those warm summer days when tomatoes are at their best, kissed by the sun, and just picked, fresh from the garden, if you can… Otherwise, choose the ripest tomatoes, preferably heritage variety, available.
Category:
Brunch, Entree, Light Meal
Style:
Italian
Keyword:
Balsamic Vinegar, crostini, Cucumber, Extra Virgin Olive Oil, Gluten Free Option, Tomatoes
Quantity: 4
Author: sbaskitchen
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12
thin slices of baguette cut on the diagonal
(see below for link to gluten free baguette recipe)
-
extra virgin olive oil,
for drizzling
-
3
ripe tomatoes
-
1
small cucumber
-
1
or 2 shallots
-
Salt
-
Pepper
-
Sugar
-
Balsamic vinegar
for drizzling
-
Basil leaves,
to garnish
-
Preheat the oven to 160°C (fan)/180°C.
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Lightly brush each side of baguette with extra virgin olive oil and lay in a single layer on a baking tray.
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Bake in the oven until golden and just crisp.
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Cut the garlic clove in half and rub the cut edge over both sides of the toasted baguette.
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Drizzle a little olive oil over each slice of baguette.
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Finely dice the shallot and cucmber, and place it into a bowl. Season with a little salt, freshly ground black pepper and a pinch or two of sugar, stir and set aside.
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Dice the tomatoes, lightly season, and add to the shallots and cucumber. Stir to combine.
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Check seasoning and adjust if necessary.
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Place the slices of toasted baguette onto individual serving plates, or one large platter.
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Generously top each slice with the tomato mixture.
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Drizzle with a little extra virgin olive oil and balsamic vinegar.
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Garnish with a basil leaves and serve.
- You could also spread each crostini with a little basil pesto or goats cheese if you choose.
- Use the best Extra Virgin Olive Oil and Balsamic Vinegar for drizzling, that you can.
- Crostini will keep in an airtight jar for a few days.
- For gluten free baguette recipe click here
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