Monday, 6 June 2011

meat-free monday: an English Summer!

I can't quite believe I've done it again. 

It's so beautiful in England at the moment,  and I'm on the wrong side of the world. It's disastrous really, but all for a good cause. As you read this, I'm falling in love with Shelley's babies, Molly & Mitchell, brand spanking new, have been to Ash and Col's engagement party, and en route to watching Shan get hitched, in amongst a few other projects.

Anyway, regardless of what the TV shows suggested at the time of the Royal Wedding,cucumber sandwiches are not the only English food we eat.

In fact, they're disgusting.

Boring and disgusting.

Although to be honest, poor Princess Catherine, ex-Kate Middleton, looks as though she might have been on some kind of boring, disgusting cucumber sandwich diet - she's fading away!

Instead, English summer is actually all about the Pimms:

Dressed crab: 
(buy it at Waitrose, smash it on toast)

and a good tart: Tomato and Watercress is pretty traditional:

Roasted Tomato and Watercress Tart
(via Cannelle & Vanille) - this one is worth making for the super-ambitious)

Roasted Tomatoes
3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4" rounds

1 tsp salt; 1/2 tsp black pepper; 2 Tbs olive oil; bunch of fresh thyme

Pre-heat oven to 300F. Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme. Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.

Tart Crust
2/3 cup (90 g) superfine brown rice flour; 1/3 cup (45 g) quinoa flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp thyme leaves; 8 Tbs (110 g) cold unsalted butter, diced; 5-6 Tbs ice water.
(you can add: 1/4 cup (40 g) potato starch but I don't)

Combine the first six ingredients in the food processor. Pulse to combine. Add the diced and cold butter and pulse until the butter is cut into the flour into pea size pieces. Add the ice water and pulse until the dough comes together. It will not form a ball, just press it to see if it holds together. Add 1 Tbs of ice water if needed.Transfer the dough to your work surface and press it together into a disk. Wrap in plastic wrap and chill for 1 hour. Dust your surface with superfine brown rice flour. Roll the dough to 1/8" thickness. Fill a 9" tart mold with the dough. Cut off excess dough. Chill the tart for another 30 minutes while preparing the filling.

Roasted Tomato and Watercress Filling
Bunch of fresh watercress, stems removed; Roasted tomatoes
2 eggs; 1 Tbs plus 2 tsp cornstarch (12 g); 1 cup unsweetened coconut milk
1/4 tsp salt; 1/4 tsp black pepper; Pinch of freshly ground nutmeg
2 oz mozzarella

Pre-heat oven to 400F. Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top. In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes. Bake for 30 minutes or until top is golden brown. Cool for 20 minutes before slicing.

Admittedly, it is easier, and therefore recommended, to buy one from a Farm Shop.



Baby Dino said...

Hi, where do you get your superfine brown rice flour?

Carly said...

Hi Baby Dino - I have some from California, but in the UK I know the Orgran Gluten Free Substitute is pretty close - - either buy online or in larger healthfood shops.

I'm also not a purist with recipes, so would swap this out for fine wheat flour if you aren't gluten intolerant.

It's a fab tart, enjoy.xx


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