Posted on by Myfrenchkitchen

Rustic Tomato tart with burrata

A simple tomato tart is a big favorite in our home in summer and beginning of fall when the tomatoes are still plentifull. Add basil, pesto and burrata, a green salad on the side and you have a full delicious meal. No, this tart is not delicious, it is divine….

You can quickly make your own pastry or buy ready made pastry like I did here with puff pastry. I don’t make puff pastry, I buy it. The link above links to a rustic pumpkin tart with my homemade pastry if you want to make it.

Recipe:

  • 1 puff pastry roll (I used a rectangle pastry)
  • Heirloom tomatoes of your choice
  • Grated parmesan cheese
  • Fresh basil
  • 1 burrata
  • Salt and pepper
  • Basil pesto (recipe here)
  1. Preheat the oven to 210 degrees C.
  2. Unroll the puff pastry on its own paper onto a baking sheet.
  3. Fold the sides into a roll. ( See image down below)
  4. Prick the pastry base with a fork and cover with a layer of finely grated parmesan cheese.
  5. Keep in the fridge.
  6. Cut the tomatoes in slices and drain on kitchen towel to preent your tart from going soggy.
  7. Take the pastry from the fridge and arrange the tomato slices on the base.
  8. Sprinkle cut fresh basil over the tomatoes and bake in the oven for 20 minutes until the pastry is golden brown.
  9. Remove from the oven, let it cool slightly, and serve on a wooden board.
  10. Serve with some basil pesto, some freh basil and a burrata in the middle of the tart.
  11. Cut the tart into four large slices with a pizza cutter and serve while warm with a green salad.

Serves 2 – 4 people for a heart lunch.

Pinch of salt:

  • Use heirloom tomatoes and add a few cherry tomatoes for variety.
  • Use only cherry tomatoes.
  • Saute some red onions in olive, let cool and spread on top of the parmesan cheese before layering the tomatoes on .
  • Cut some spring onions on top of the tomatoes with the basil.
  • Drizzle a little honey over the tomatoes before baking.
  • sprinkle with feta before baking and omit the burrata.
  • Drizzle with some concentrated balsamic vinegar just before serving.

Fresh basil and tomatoes.

..Fold the sides into a roll, prick the base and spread parmesan chees over the base.

Rustic tomato tart with burrata.

Posted on by Myfrenchkitchen

Oven roasted apricot and thyme soup.

This is a delicious little cold velouté for an aperitif or a starter on a hot summers day. It looks delicious and is also very handsome presented in a little glass or bowl with a sliced bread finger alongside. Just enough to get the appetite going.

Recipe:

  • About 20 ripe soft apricots
  • 2 TBSP of thyme honey or flower honey
  • a bunch of fresh thyme
  • fleur de sel
  • Freshly ground pepper
  • Olive oil
  • A few sprigs of fresh chives
  • TBSP crème fraiche(optional)
  • Fresh cream for décoration
  1. Heat the oven to 200 degr C
  2. Wash and dry and break the apricots in half and remove the pit.
  3. Place them snug in an oven proof dish.
  4. Drizzle liberally with olive oil and the honey, sprinkle lightly with fleur de sel and freshly ground pepper.
  5. Scrape the leaves off the stems of the thyme and sprinkle over the apricots. Spread a few branches on top of the apricots.
  6. Place in the oven and roast for 15 minutes, until very tender. Take care not to burn the apricots.
  7. Remove from the oven, remove the thyme branches and let cool to room temperature.
  8. Mix with a handblender until liquid and pass through fine sieve to get a smooth veloute.
  9. Add a bit of creme fraiche and blend.(optional)
  10. Keep in the fridge until cold.
  11. Serve in a pretty small glass or bowl, swirl a tsp of cream and olive oil on the top, add a sprig of chive and a turn of the pepper mill.
  12. Serve cold with a toasted bread finger on the side. (optional)

Pinch of salt:

  • Use thyme honey or flower honey.
  • Softer apricots are more flavourful.
  • Replace the thyme with sprigs of rosemary., in which case you will use flower honey.
  • Make sure to blend in all the juices from the roasted apricots.
  • Sauté a chopped shallot and add to the apricot mixture as a more savory option.
  • The soup can be prepared a few hours in advance and kept in the fridge until serving.
  • Passing the apricots through a sieve is improtant to get a nice smooth velouté.

Serves 6 a amuse bouche and 4 as starter