If you’ve been watching along you will know that life here in Redwood has been busy this summer. We’ve had people coming on day trips, visitors for the weekend, and even for longer stays. Now I could say that I’m the hostess with the mostest… but to be honest sometimes I totally struggle to try to produce something different when people come to stay!
My friend, Mary, is the true ‘hostess with the mostest’…. she will always remember peoples likes and dislikes, will remember what she served on their last visit….. me I struggle!
Two weeks ago we had the lovely Daili staying with us (she is responsible for the great photo of the tarts), and then Mr & Mrs. Katzwizkaz came to stay too. So while dinner was sorted… what to serve for lunch??? And then the gods inspired me! Thank you, gods!
I had been planning (but had forgotten about it) to try the Chef’s Cheese Tart.
And then a new book, A Pig in Provence by Georgeanne Brennan, arrived in the post and flicking through it… what do I spot a recipe for a Tomato Tart. (I’ve only today started to read the book, and I know I am going to so enjoy it!)
Decision made on menu for lunch – Cheese Tart with Tomatoes.
I combined the two recipes. We took lots of photos before the tarts went into the oven BUT forgot to take some when they came out….. chatting too much!
Rather than making one large tart, I got a bit fancy and made individual mini tarts. 🙂
Ingredients:
- Pastry – I used this recipe as I had some already made and in the freezer!
- Mustard – we used Dijon
- A couple of different types of cheese, grated
- Cherry tomatoes, cut in half
- Few sprigs of thyme
- Drizzle of olive oil
- Sea Salt
Method:
Preheat your oven to 180 deg. C
Line your tins or flan with the pastry.
Apply a dollop of mustard and spread about.
Pile in a mix of cheeses. I used some Mossfield Organic and Glebe Brethan
Top with tomato halves (or you could just use slices of bigger tomatoes). Sprinkle in the thyme leaves, drizzle some olive oil. Season with a little sea salt.
Bake in oven for about 15/20 minutes. I had to watch carefully as I was doing the smaller version.
Serve with a nice salad from the garden and enjoy! 🙂
A Year In Redwood 