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
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1
tbsp
finely chopped parsley
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1
tbsp
finely sliced shallot
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Sea salt
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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.
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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.
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Preheat oven to 210˚C/420˚F.
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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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Recently I spent the morning working with my pot plants just out the back door. I had sad tomato plants that needed to be potted up before I lost them, and a cucumber similarly needing potting. Soon enough I was spending the morning working with plants, repotting, weeding, tidying, even a little painting, and all the time I was with my family and friends! A storm was looming, due around lunch time, so I knew that my time was limited, but planned to work until driven indoors.
I spent time with my late mum via the beautiful yellow gerbera that she had given me eight years ago, and the lavender that I had dug from her garden after she passed, there’s even a juvenile lavender now growing in a large pot, home to a small mandarin tree.
Yellow Gerbera – a gift from mum -2016
Lavender dug up from mum’s garden.
Self sown lavender in the mandarin tree pot.
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