Mr Mcgregor’s summer garden tart with roasted tomato salad.
250g Doves Farm plain flour
6-7 tbsp cold water
10 tomatoes, halved
2 cloves garlic, crushed
2 tbsp olive oil
300g peas, fresh or frozen
1 little gem lettuce, shredded
200g Ceri’s Brinkworth blue cheese, crumbled
175ml single cream
3 tbsp balsamic vinegar
sea salt and black pepper
seasonal salad leaves
Preheat the oven to 180˚C/gas mark 4
Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in enough of the water to form a dough. Knead for a moment to smooth ball and chill for 30 minutes.
Place the tomatoes on a baking sheet, top each half with a little garlic, drizzle with the oil and season well. Place in the oven and roast for about 45 minutes.
Line a 23cm spring form cake tin with the pastry, prick the base, line with baking parchment, fill with ceramic baking beans - or a raw pulse works well – and bake blind for 20 minutes until the pastry is crisp. Fill with the peas, lettuce and crumbled cheese.
Whisk together the eggs, milk and cream and fill the pastry case. Bake for about 30 minutes until the filling is set. Cool for 10 minutes before cutting.
Transfer the roasted tomatoes onto a bed of salad leaves and dress with the vinegar. Slice the tart into 8 and serve with the tomatoes.
Cut tomatoes in half and lay on a baking tray. Season each tomato with sea salt, pepper and crushed garlic. Drizzle with a little olive oil then scatter with some herbs like basil, oregano or thyme. Bake at 180°C for 40 minutes or so until the tomatoes are shrunken somewhat but still juicy. Some balsamic vinegar will finish them off nicely then devour with a green salad. And lastly, make sure you have some crusty bread to mop up the tomatoey juices.