Easy Tomato Tart

 

This is such a scrumptiously, gorgeous looking dish - it wows without even trying and it's really easy to make. I roast the tomatoes for this tart before baking them with the tart itself, as I find it stops the tart from getting soggy (you'll notice how much liquid is left over once you've roasted them all). In a nutshell, if you place whole, uncooked tomatoes onto the raw pastry before baking they often release too much juice which affects the pastry.

Tomato and Pomegranate salad

I borrowed this idea from the marvelous Robyn Maclarty whose blog Koek is a favourite of mine. I've tweaked her idea somewhat and made it to go alongside some simple fried chicken breasts and sweet potatoes. It's humorously Christmassy for this time of year, but it's a healthy Christmassy recipe for those who want to plan way, way ahead or for those, like me, just like bright, summery salads :)

Spiced Chorizo and Tomato Eggs

Sometimes life just calls for breakfast at dinner time, better known as 'brinner'. Nothing bad needs to happen for this to take place - it's just one of those things; you get a craving for eggs and delicious comfort things and the only thing that will fix it is brinner. There is a sense of guilty pleasure that accompanies eating brinner and I'm not sure why - but that naughty tingling feeling where you're defying the laws of acceptable human behavior makes it taste that much better. Especially when you eat it with a beer or a large glass of wine.

Stuffed tomatoes

I had some game mince (springbok to be specific) and wanted to do something fun with it that wasn't burger/bolognaise related. My boyfriend has a love for all things French so I decided to create my own version of the traditional 'Tomat Farcie'. I used quinoa instead of breadcrumbs as I love it as an alternative to bread, but it's really up to you...

Tomato tart

I descended upon Woolworths the other day and stumbled across a new product of theirs - a 1kg box of exotic tomatoes, the box had: yellow, pink, vine, tiger striped and cœur du bœuf (heart of beef) tomatoes - which to me was like finding a little treasure box of goodies! So I thought for a minute about what I might make - I wanted to make something that would show off all their beautiful colours and shapes - so I bought a roll of (all butter) puff pastry and set to work making a simple but seriously tasty tart.

I also bought some ripe brie, watercress and rocket to go with it. If you can't buy exotic tomotoes then you can just use a mixture of cherry and rosa tomatoes.