When a lovely surprise of glasshouse tomatoes (in their very own glasshouse!) was delivered to my office the other day, it was the perfect excuse to make this month’s cover recipe – tomato and sage tart. I’m mad for flavourful tomatoes and these ones were perfect examples of tomatoey goodness – in fact Mr Ed and I managed to eat a fair few straight out of the glasshouse before remembering that I had to fill a tart!
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25 Jan 2013 - 9:46 AM  UPDATED 21 Aug 2014 - 11:45 AM

I hadn’t used block puff pastry before and was a little apprehensive, as pastry rolling and I never seem to get on that well. However, I was pleasantly surprise by how easy it was to roll – with no sticking to the benchtop at all. The baking pan I was using was a little smaller than the one suggested in the recipe, so I only needed one block of pastry. Hmmm, I see spicy sausage rolls on the menu this weekend!

This tomato and sage tart is so simple that it’s more like assembling than actual cooking, and while the pastry was in the oven, I pan-fried the tomatoes to split the skins and soften them up. If I was feeling really keen, I would have made my own caramelised onions, but, in the spirit of assembling rather than cooking, I popped the lid of a jar and slathered them over the golden base (and there’s just a little left over to use in those sausage rolls I’m thinking of). The tomatoes went on top and then back into the oven for 10 minutes – giving me just enough time to throw together a green salad.

Voila  – lunch is served! These gorgeous baby tomatoes are full of flavour and I love the balsamic tang of the caramelised onions. Puff pastry goes with everything in my book, so, all in all, this dish is a resounding success and will definitely be on my next picnic list.

What’s your favourite easy weekend lunch?

Happy feasting,

Editor, SBS Feast