As some of you are aware, the weather of late has been so unusually hot for Ireland, I have lacked any sort of motivation in the kitchen. The reason behind this go-slow is due to the fact that my little kitchen is south facing and gets incredibly hot with the sun beating in the windows all day long. Ordinarily that is a joy, but of late there has been no reprieve from the heat so when I turn my oven on I am literally creating a sauna in my kitchen. It ain’t pretty. I might add that I am not complaining, I LOVE the heat, I am merely trying to explain away my lack of cooking of late. So, as to avoid said sauna, I either eat salads or go out to a friends house, and last Thursday I did just that!
Life gets in the way of always being able to meet up with your friends as regularly as you would ordinarily like. However, a hot Thursday evening my very good friend Eimear decided to throw caution to the wind and have us around for food and a catch up in her lovely little back yard.
I love going to Eimear’s house. She always spoils us, and doesn’t think anything of getting up at 5.30am (before her work day starts) to do food preparation for her guests calling that evening! I mean, really??! this woman is my hero! She really is a domestic goddess.
Last Thursday Eimear served us a lovely light dinner, consisting of a gorgeous Tomato and Basil Tart accompanied by a superhealthy Italian bean and olive side salad perfect for al fresco dining followed by a no cook Iced Coconut & lime slice with summer fruits. Seriously, it was very goooooooood!
Below I have shared the reciepe of one of my particular summer favourite recipes procured from the domestic goddess herself, Eimear, a Tomato and Basil Tart. For the other recipes please see the links provided above.
What do I need?
- 1 medium sized potato
- 150g all purpose flour
- 75 grams butter ( or vegan alternative butter which is what I used when I made it at home.)
- 1 brown onion
- 3-4 sprigs of thyme leaves
- pinch of salt and pepper
- 1 punnet of cherry tomatoes, or bag of large fresh tomatoes (whatever is to hand and is easy for you)
- bunch of fresh basil
What do I need?
- Peel and quarter your potato and put it into a saucepan filled with water and a pinch of salt to boil.
- Peel and chop the brown onion and fry off in a saucepan with a little butter and olive oil.
- Add in the leaves from 3 springs of Thyme with a little salt and pepper to your onions.
- Cook the onions until softened, then set aside.
- Measure out 150g of flour and put into a large mixing bowl.
- Once the potato is cooked drain off water in the pot and lightly mash the potato.
- Add the mashed potato to the flour, add in the onions.
- Add in the 75g of butter and mix well until a “dough” is formed.
- Spoon dough into a springform tart tin and press the dough to the edges of the tin with back of a spoon.
- Slice your tomatoes and lay them uniformally on top of the potato dough.
- Season your tomatoes with salt and pepper and sprinkle with fresh basil leaves or goats cheese if you want to make a non vegan pie.
- Place into a pre-heated hot oven at 180C for 40mins.
- Leave the pie sit for a bit before serving.
- Serve with Italian bean and Olive salad (see link above) and crusty garlic bread
(Photography by David McClelland Photography)