We have had quite a lot of meat dishes since we
got back and Lynne thought it time to use up the tomatoes in the fridge which
are Romas and very good flavour. There is a bit of preparation but assembly is
quick and easy. You can, if you wish, make your own flaky pastry, we and most
of the rest of the world seems to buy theirs nowadays. Yes we know homemade is
the best, it is all about time and inclination. Lynne used the all butter one
from Woolworths
1 roll or square of flaky pastry - 3 or 4 good Roma
tomatoes - salt - 20g grated parmesan cheese - 8 or 10 halved and pitted black
olives - some fresh basil or oregano leaves - 100g crème fraiche - white pepper
Defrost the pastry naturally on some baking
paper on a baking tray. Keep it firm in the fridge when it has defrosted. You
do not need to roll it out to make it larger. You could if you wish, blanch
the tomatoes first and peel them. We leave the skin on. Halve the tomatoes, and
using a spoon scoop out all the seeds and juice. (You can use the juices in a
salad dressing or in a stew). Lightly salt them inside and set them aside on kitchen
paper, turned skin side up, to drain. You need them to be fairly dry. Turn your
oven on to 180⁰C. Take the pastry out of
the fridge and using a knife, score a circle around the edge, be careful not to
cut right through the pastry. Scatter the grated cheese in the centre of the
circle. Then arrange the tomatoes in the circle on top of the cheese, keeping
the edges clear. Put some olives around the tomatoes, sprinkle over the herb
leaves, a little pepper and then spoon on the crème fraiche just around the
tomatoes. You will not need salt, the tomatoes will be salty enough. Put into
the oven and bake until the edges of the pastry and the base are getting nice
and crisp and golden. Take out, portion and serve. This could be a starter for
four or a main course for 2. Delicious with a good Pinotage like the Darling
Cellars which goes well with tomato, a difficult fruit to pair with wine
© John & Lynne Ford, Adamastor & Bacchus 2017
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