A classic pan con tomate, crispy tomato fritters and Chinese stir-fried eggs simple dishes with summers finest ingredient
Claire Ptak’s tomato, rye and triple cream tart
This is a quiche but the true stars here are the slow-roasted tomatoes. The custard is only there to gently wrap its arms around these tart and sweet, almost dried tomatoes and the creamy cheese. The pastry is rye and crisp – the perfect case for the rich filling.
You will need baking parchment and baking beans for this recipe.
Makes one 23cm tart
For the oven-roasted tomatoes
heirloom tomatoes 800g (about 5-6) in different colours
thyme 10 sprigs
olive oil 4 tbsp
pomegranate molasses 3 tbsp
sea salt and pepper
For the rye pastry
ice cube 1
cold water 60ml
rye flour 175g
plain flour 50g
fine sea salt ½ tsp
unsalted butter 150g, cold and cut into 1cm cubes
For the filling
plain flour 2 tbsp
large eggs 2
whole milk 200g
sea salt and pepper
triple cream cheese 200g, such as Delice de Bourgone, or a double cream cheese like brie
Heat the oven to 150C/gas mark 2. Line a baking tray or roasting tin with parchment paper.
Cut the tomatoes into quarters, sixths or eighths depending on how large they are. The wedges should be about 2cm wide. Place them skin-side down in the prepared dish and drizzle with the oil and pomegranate molasses, tuck in the thyme and season well with salt and pepper. Bake for 2 hours until reduced and concentrated and beginning to dry out.
Meanwhile make the pastry. Add an ice cube to the water and stir a few times. Set aside.
Add the flours and salt to a food processor, or bowl if you don’t have one, and blitz a few times or whisk together. Add the cold butter and mix until you have a sandy texture. Add the water (removing any unmelted ice) and blitz (or mix in) until it just starts to form a ball. Turn out onto a floured surface and press together a few times to form a ball. Press into a flat disc and wrap with clingfilm. Chill for 30-45 minutes. If you have to chill it longer, it will be fine but you will need to let it soften slightly before rolling out.
When you’re ready, roll the pastry out to a few millimetres thickness. I like to roll rye pastry thicker than normal pastry because it is more brittle but also because it can handle being thicker without seeming stodgy.
Heat the oven to 180C/gas mark 4. Press into a 23cm loose-bottomed tart tin and trim the sides. Chill for 10 minutes. Line the shell with parchment and fill with ceramic or dry baking beans. Bake for 25 minutes until the pastry is almost baked. Let cool for 5 minutes before removing the paper and beans. Bake again for 5-7 minutes until the pastry gets a little colour. Remove and make the filling.
Whisk together all of the filling ingredients except the cheese. Pour through a sieve and set aside.
Fill the pre-baked rye pastry shell with the roasted tomatoes. Dot with large chunks of the cheese and pour over the strained custard mix. Drizzle with any remaining tomato juices. Place on a tray in the middle of your oven (still at 180C/gas mark 4) and bake for about 25-30 minutes. This is a shallow quiche so it bakes quite quickly. Adjust the time if you use a deeper or smaller tin. Cool slightly and serve with a leafy salad.
Claire Ptak is the owner of Violet Cakes, London E8
Monika Linton’s pan con tomate
Read more: www.theguardian.com