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

Two tone gazpacho with tomatoes and cucumber, and crunchy salsa.

A gazpacho for summer is a winner with everybody. Why not try a duo with two gazpachos served in one bowl.Its colourful and flacourfull and it is summer in a bowl. Add with that a crunchy salsa and slices of sourdough bread and it can make for a good vegetarian meal.

Recipe:

  • Green: 1 large cucumber
  • 1 large spring onion, white bulb and green stem and green leaves
  • 1 large granny smith apple
  • Half a cup of mint leaves, removed from the stems
  • 1 large green pepper
  • juice of half a lime
  • 2 TBSP of white balsamic vinegar
  • 100ml apple juice (optional)
  • Salt and pepper to taste
  • Red: 4 large tomatoes, skin removed by making a cross at the top, dipping into boiled water for about 5 minutes, rinse under cold water and peel off the skin.
  • 1 large spring onion, only the white bulb
  • Half a cup of basil leaves
  • 1 large red pepper
  • juice of half a lemon
  • 3 TBSP of tomato paste
  • 2 TBSP of balsamic vinegar
  • 100 ml tomato juice juice (optional)
  • Salt and pepper to taste
  • Salsa: Half a red onion diced
  • Half yellow pepper diced
  • Small spring onion
  • 2 slices of bread, cut into cubes and toasted in the oven (optional)
  • Olive oil
  1. Chop and blend all the ingredients for green gazpacho together until liquid. It doesnt have to be velvety smooth.
  2. Season to taste and pour into a jug.
  3. Chop and blend all the ingredients together for the red gazpacho.
  4. Season to taste and pour into a jug.
  5. Dice the ingredients for the salsa and mix. Add the cubes of toasted bread just before serving.
  6. Let the gazpachos and salsa cool in the fridge until serving.
  7. Take the two jugs,(or two ladels), one in each hand and pour the two gazpachos slowly at the same time, left and right, into a bowl until the two liquids meet in the middle.
  8. Add the salsa on top of the line where the two gazpachos meet.
  9. Add the toasted croutons on the salsa.(optional)
  10. Drizzle the bowl with olive oil and sprinkle with milled pepper.
  11. Repeat with three other bowls.
  12. Serve cold with extra bread on the side.

Serves Four as a starter

Pinch of salt:

  • Add some apple juice to the green gazpacho if its too thick to your liking.
  • Add some tomato juice to the red gazpacho if its too thick to your liking.
  • Add some cubed avocado to the salsa.
  • Add some kiwi to the salsa.
  • Add crumbed feta to the salsa.
  • Add 2 kiwis to the green gazpacho instead of the apple.
  • Use shallots in the red gazpacho instead of the green onion bulb.