Cherry tomato and feta bake with pesto.

This tomato feta bake is a recipe that’s been going around for a few years. I’m a bit late on the wagon, but here it is, with a twist. In summer we devour tomatoes. We are accustomed to picking our own tomatoes from the potager for the last 10 years, but here in Provence we don’t have a potager yet, having moved here only January this year. It is in the pipeline for next season, but in the meantime we rely on the Provencal markets of which there is one in a town each day of the week. So no excuse not to have fresh local tomatoes in the bowl!

We serve this tomato dish with just about everything as a side or on its own with crusty, rustic country bread. It makes a delicious sauce which all goes to waste if you don’t mop it up with bread. Originally on the internet and on TikTok it is served over pasta. It can be lunch or dinner or apero. I serve it here with baked salmon and I can’t tell how well they match together. You have to try it for yourself.

The ingredients are very simple and available. And of course you can play around with herbs and onions, omit the onions if you wish, or even change the feta cheese for goats cheese.

Recipe

  • A handfull of cherry or grape tomatoes
  • half a red onion
  • block of feta cheese
  • several branches of fresh thyme
  • Fesh basil leaves
  • 3 cloves of garlic
  • olive oil
  • balsamic vinegar
  • salt and pepper
  1. Clean the tomatoes and add to an ovenproff dish.
  2. Add the block of feta cheese and press it inbetween the tomatoes.
  3. Clean and finely slice the onion, add to the tomatoes and feta.
  4. Chope the garlic and sprinkle over the tomao feta.
  5. Sprinkle with fresh thyme and drizzle finally with olive oil and a splash of balsamic vinegar.
  6. Season with salt and freshly milled pepper.
  7. Bake in a preheated oven at 210 degr C for 15 to 20 minutes, until the tomatoes are shrivled.
  8. Remove from the oven and serve with pesto and fresh basil.

Serves 4

A pinch of salt

  1. Use goats cheese instead of feta cheese
  2. Use any other fresh herb of your choice.
  3. Add some drizzled freshly squeezed lemon juice.
  4. Sprinkle grated lemon peel over the feta
  5. Use shallots instead of red onion.
  6. Use a mix of grape and cherry tomatoes.
  7. Bake at a higher temperature for a shorter time, until the tomatoes are charred.

A bientôt!

Ronell

Courgette, feta and walnut tart

Courgettes, zucchini for the Américains, are so versatile, easy to prepare and I think a vegetable eaten and enjoyed by almost everyone. It is a safe food to start introducing vegetables to babies and children generally prefer courgettes to peas. What’s not to like about courgettes. So, cheers to courgettes!

courgette filo tart-2

courgette filo tart

courgette filo tart recipe

Pincée de fleur de sel:

  • Add  some cumin grains to the courgettes
  • Spread some mustard on the base of the tart before adding the filling.
  • Use puff pastry instead of the phylo.
  • Replace the feta cheese with rounds of goats cheese and drizzle with honey.

Enjoy!

courgette filo tart-3

Just as I think all the chicks are almost grown up, a hen shows up with a little new born chick fluttering around her. The buzzards are also informed by their secret sources that a newborn is availabe and they do take their chances. Unfortunately for them, there is nothing more fierce than a mother hen.

mother and chick

hen and chick

Danger in the sky

hen and chick-2 - Copie

Just checking

hen and chick-3

Á bientôt

Ronell