The Higgidy Cookbook by Camilla Stephens

Author:Camilla Stephens
Language: eng
Format: epub
Publisher: hamlyn
Published: 2018-09-17T16:00:00+00:00

slow-roast tomato TARTLETS with soured cream pastry

When I was a child, my mum grew tomatoes in a greenhouse at the end of our garden. The tomato plants were cared for, watered daily and even talked to. I became almost jealous of them, until the middle of summer when I was allowed to pick an abundance. I remember the smell – all gardeny – and how sweet they tasted. I’ve created these tartlets in their honour.

EQUIPMENT

8 x 10cm round tartlet tins

1 quantity of Quick Soured Cream Pastry

A little plain flour, for dusting

12 medium tomatoes

2 tbsp fresh herbs (such as thyme and oregano), very roughly chopped

1 tsp dried chilli flakes

3 tbsp olive oil, plus more for drizzling

A generous knob of butter

400g shallots, thinly sliced

80g feta cheese, crumbled

Salt and freshly ground black pepper

Sprigs of fresh thyme, to garnish

1 Make the quick soured cream pastry and put it into the fridge to rest for 30 minutes before using.

2 On a lightly floured work surface, roll out the pastry to about 3mm thick. Cut or stamp out eight 15cm circles and line your tartlet tins with them. Prick the bases with a fork and chill for 30 minutes.

3 Preheat the oven to 160°C/fan 140°C/gas mark 3. Halve the tomatoes and place in a bowl with the herbs, chilli flakes and olive oil. Season with salt and black pepper and toss until the tomatoes are well coated. Spread the tomatoes evenly on a large baking sheet and bake in the oven for about 40 minutes or until beginning to slightly shrivel. Remove and set aside. Increase the oven to 200°C/fan 180°C/gas mark 6 and put in a baking sheet to heat up.

4 Melt a generous knob of butter in a large pan over a low heat. Add the shallots, put a lid on the pan and cook for about 15 minutes or until very soft. Remove the lid, increase the heat and cook for about 5 minutes more or until beginning to caramelise. Set aside to cool.

5 Divide the cooled buttery shallots between the pastry cases and spread out with the back of a spoon, allowing a 1cm border at the edge. Sprinkle over the feta, then arrange three tomato halves over the top and season again with salt and black pepper.

6 Drizzle with a little olive oil, and bake on the hot baking sheet in the centre of the oven for 30 minutes or until golden. Allow to cool slightly, then carefully remove from the tartlet tins. Top with sprigs of fresh thyme.

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