Staying away the best I can from all the madness I have retreated on our hill with only one final grocery shop to do. My last shop will be done tomorrow in the early hours of the morning before the frenzy begins and the last can of beans has gone off the shelves. You just never know if you have enough food for Christmas.
As I have been avoiding the shops most of this month our farm produce has been on our table most days. Turning into almost vegetarians with the amount of veggies we are eating. Only a few bits of meat left in the freezer along with our home-grown chickens. I love clearing out the freezer at this time of year. You never know when you may lose power due to storms and how long for. So best to keep the food loss to a minimum.
One of the more exciting dishes that I have recently made was this tomato & basil tart. Everything was pretty much from the farm, except the flour, butter and cheese. I just need a hundred acres to have some wheat-growing and a house cow. I can only dream. Most of our food is simple, coming up with inspiring dishes is a challenge when you get gluts of veggies haphazardly. I tell you I don’t think I could look a another cucumber in they eye. I have made over 20 bottles of my bread & butter pickles and put it in all of our salads. I think I am just done.
Well this is a really easy recipe to throw a few homegrown bits into the oven to have something different for a change. At this time of year when it is warming up and cooking seems to be last thing on mind this is really quick and feeds plenty of people. Perfect for unexpected guests.
- 1¾ cups of flour
- pinch of salt
- 100g butter, cubed
- 1 egg
- 700g tomatoes
- 3 sprigs basil
- 7 large eggs
- 100ml of cream
- salt & pepper
- Preheat your oven to 180'c
- Line a square baking dish 30cm x 30cm with baking paper
- In a large mixing bowl place the flour and salt. Add the butter and work it through the flour with your fingers until fine bread crumbs are formed. Add the egg and mix to form a dough. If the mixture doesn't all come together add a little water.
- Pour out the dough into the baking dish (we are going for rustic and less time consuming) press it out to cover the base and the sides. Poke a few fork holes through the bottom and bake for 15minutes or until golden.
- Prep your tomatoes by cutting them in half or into weird shapes ready to be placed in the tart shell.
- In a medium sized mixing bowl crack the eggs, add the cream, salt and pepper and whisk to come together.
- Once the tart shell is cooked, remove from the oven. Scatter the tomatoes out and tear the basil leaves over the top. Pour the egg mixture over the tomatoes and basil. Grate a little cheese of your choice over the top.
- Bake in the oven for 40 minutes or until golden on top.
- Serve with a cucumber salad & balsamic vinegar.