This tomato tart is a great dish served as a starter or with a green salad for a tasty lunch but most importantly don’t forget to serve with a chilled glass of crisp rosé wine.
1 onion, finely chopped
4 tsp fresh thyme leaves
4 tbsp olive oil
600g San Marzano tomatoes
100g yellow cherry tomatoes
150g baby mozzarella balls, sliced
handful fresh basil leaves
2 tbsp extra-virgin olive oil
Spread the onion onto the pastry case base and top with the sliced tomatoes, packed together.
Place the mozzarella under the centre tomatoes.
Brush the tomatoes and the edges of the pastries with the olive oil and season.
Cook in the oven for 12 minutes at 110°C.
When cooked, remove the tarts from the oven, rest for 5 minutes.
Garnish with basil and drizzle with extra virgin olive oil to serve.
4 baby sweetcorn
1–2 tsp white wine vinegar2 tsp extra virgin olive oil
Chargrill the baby sweetcorn in a griddle pan to soften.
Slice into strips and set aside.
Cut the corn off the cobs and place on a baking tray.
Toast in the oven for 20 minutes, or until cooked through and tender.
Set aside a small amount for the garnish and add the rest to a food processor.
Add the vinegar and olive oil and blend to a paste.
Season with salt and pepper.
290g pitted kalamata black olives
1 tbsp capers
2 anchovy fillets
50ml olive oil
1 tsp red wine vinegar
sprig fresh thyme, leaves only
Blitz all the ingredients except the thyme in a small food processor.
Season with black pepper and thyme leaves.
1 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1 tbsp tomato purée
800g chopped tomatoes
1 tsp dried oregano
50ml of water
Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft.
Add the garlic and tomato purée.
Cook for a few minutes then add the chopped tomatoes and oregano.
Add the water.
Add the Sosa vegetable setting powder and blend until smooth.
Season generously and simmer for 20 mins.
Poor onto a lined tray and set.
Cut to the shape and size you require.
Blue cheese beignet
1 tbsp tarragon, chopped
300g Welsh Perl las cheese
150g flour, seasoned
4 eggs, beaten
200g Sosa panko breadcrumbs
Mix the butter and tarragon into the stilton in a food processor.
Mould the mixture into balls.
Place in the fridge to firm up.
Put the seasoned flour, egg wash and Panko breadcrumbs in the bowls.
Dip the stilton balls into the flour, then the egg wash and finally the panko and Sosa airbag.
Place the balls on a tray until needed, recommended to place in the fridge.
Heat your oil to 150°C and deep fry the beignets till golden.
Place some dots of the sweetcorn puree on the plate, and the finished warm tart.
Mix the salad leaves with home gourmet cantonese sesame seeds, balsamic vinegar and pear home gourmet fruit, place on the plate with the tapenade quenelle, the tomato jelly and finally the blue cheese beignet.
Recipe by Stephen Griffiths, Consultant Chef