Tag Archives: summer

Upside Down Tomato Tart

Exotic Tomato Selection

 

I love the vibrant colours, varied shapes and fresh taste of these exotic tomatoes I picked up. I’m afraid this batch will be the last I use. From now on, I’m adopting a LOCAL ONLY fruit and veg policy. I am sure there are some South African varities waiting to be transformed in our kitchens!

I suppose this recipe aspires to be a tarte tatin, but without a caste iron pan, I had to improvise.

This tart makes for an excellent breakfast or light lunch!

Ingredients:

2 punnets exotic tomatoes ( I used Green tomatoes Pink tomatoes, Red Vine tomatoes, Coeur de boeuf tomatoes, Tiger stripe tomatoes) – even simple cherry or rosa tomatoes will do.

4 small brinjals, or 1 large one

1 sheet of ready made puff pastry

1/4 cup toasted pine nuts

1/4 cup crumbled feta cheese

1 tbsp Parmesan cheese

a handful of basil leaves

1/2 tsp fresh green chilli

1/2 cup of olive oil

salt and pepper to taste

METHOD:

Halve the tomatoes length wise, and thinly slice the brinjals.

Separately , drizzle with olive oil,and toss with salt, pepper and chilli.

Grill the tomatoes and brinjals in separate trays for 15 minutes , until the  brinjals are cooked, and the tomatoes are oozing with their golden juices.

Arrange the tomatoes face down, in a tart pan or a deep dish, as neatly as you can. Following the tomatoes, fan out the brinjals in a single layer, and top with Parmesan cheese.

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Cover with a sheet of puff pastry. Don’t forget to prick gently with a fork!

Bake at 180 for 15 -20 minutes until the puff pastry appears golden.

Let the tart rest for 10 minutes once it is out of the oven. Flip it over onto your serving tray – don’t be scared for this step – it is easier than you think!

Sprinkle the pine nuts, feta cheese and chopped basil over the tart, and serve warm.

 

 

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Strawberries and Cream with A Twist!

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My dear friend Dimple ( it is an interesting name, I know)  made this simple  dessert at my house in November 2010, when Sadguru Pujya Ishwarcharan Swami graced my home. It was a beautiful summer afternoon and we served this for thal. The bowls came back clean!

It was a long time ago, but whoever tries Strawberries and Cream her way, will never forget about  the twist!

I know strawberries and cream sounds quite ordinary. A touch of spice and a little bit of heat is all it takes to lift this dish and give it a whole new dimension. If you’re on a healthy eating plan, you could always substitute the cream with some low fat greek yoghurt.

Ingredients: (serves 4-6)

400g strawberries

250ml whipping cream

2 sticks of cinnamon

1 tsp ground cinnamon

1/3 cup flaked almonds, toasted.

1 tbsp butter

4 tbsp sugar

1/2 tsp vanilla

THIS TAKES ALMOST NO TIME:

Chop the strawberries into medium sized pieces.

Over a low flame, heat the melted butter, followed by the cinnamon sticks.

Add the toasted almonds. Allow to rest on the heat until you can smell the aroma of the cinnamon.

Add the strawberries and sugar, and cook for 4-5 minutes. Again, you will be able to judge the cooking time based on a sweet, deep strawberry aroma!

Add the vanilla and ground cinnamon and stir gently. Remove from the heat, allow to rest for a few minutes.

Whip the cream so it is more thick than runny. I prefer my cream to be more liquid than fluffy in this case.

Serve on a pool of cream, or a cloud of whipped cream!

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Warm Strawberry Tart

 

We are swinging into spring and the best of summer fruits are making their debut!

Our fridge was full of strawberries. I think my brother happens to guzzle a punnet daily..So I nicked a punnet just for you, to prepare this beautiful warm strawberry tart.

I can’t resist the warm, flaky crunch of puff pastry!

Don’t be scared to cook your fruit. The depth of flavour and fragrance that a little bit of heat can bring out, is such a pleasant surprise! This summer, we are going to be cooking LOTS of fruit!

Ingredients: (serves 6-8)

30x20cm puff pastry sheet ( or similar, depending on the dish you are using for baking/serving)

300g strawberries,sliced

1/4 cup chopped pistachios

1/4 cup flaked almonds

1 tsp vanilla

2 tbsp castor sugar

1 tbsp melted butter

Easy:

Using a fork, prick the puff pastry in neat rows, at 2 inch intervals, and bake for 7-8 minutes.

Remove from the oven and arrange the strawberry slices neatly, OR just toss them on, it’ll look good either way;)

Drizzle the melted butter evenly.  Sprinkle the nuts and cinnamon over the tart. Sprinkle Sprinkle Sprinkle.

Finish with a generous topping of castor sugar.Bake for 10 minutes.

Serve warm with a dollop of Mascarpone..Or with a scoop of ice cream, like I did!:)

 

 

 

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