I used the last few sheets of my leftover phyllo for this lovely supper. Jamie Oliver's exact name for this is Late Summer Tart. Well, it's not exactly late summer, but I made it just the same. The heirloom tomatoes give the top of the tart color and be sure to use a nicely sharp cheddar or this dish will be bland. Jamie makes a lot of tart/quiche type dishes.....I posted an asparagus and potato tart not long ago too.
But with this one, take my advice and add some sauteed sliced shallots; such a nice light flavor and it seems to work with this tart well. Phyllo is so much more forgiving than pie crust and I love the way it gives tarts a light rustic look.
Jamie Oliver's Late Summer Tart
Ingredients:
3/4 pound ripe heirloom tomatoes, sliced
sea salt
freshly ground black pepper
2 large eggs
scant 1 3/4 cups heavy cream
generous 2/3 cup grated sharp cheddar cheese
1/8 cup butter, melted
phyllo pastry
small bunch fresh marjoram or oregano (I used oregano)
olive oil
Method:
Preheat the oven to 350°F. Place the sliced tomatoes in a colander and sprinkle them with salt and pepper. Adding salt to them will bring out their flavour and also reduce the amount of moisture that seeps into the tart.
Beat the eggs in a bowl, then add the cream, grated cheese and a good pinch of salt and pepper. Mix and set aside.
Take a large tart pan with a removable bottom (either a 10” round tin, or roughly 8” x 11” rectangular tin) and brush it with a little of the melted butter. Cover the tray with a layer of phyllo, overlapping the sheets so there are no gaps. Brush this base layer with more of the butter and repeat 4 or 5 times until you have a sturdy base for the filling.
Pour the cream mixture onto the phyllo base and make sure it's evenly spread over it. Lay your tomatoes on top, then season it again.
Pick the leaves from the herb sprigs and toss them in a little olive oil to lightly coat them. Sprinkle these over the tart, then place it on the bottom shelf of the hot oven for 40 to 45 minutes, until bubbling and golden. Leave to cool for a few minutes then serve with a simple, fresh salad.
Are you making a lot of granitas this summer? There couldn't be a simpler dessert, icy and refreshing and kids love it. I made a fresh strawberry one last week....just added a bit of lemon to the pureed strawberries. It was divine.
But now this granita, unearthed in the new Donna Hay Issue (which contains, interestingly, all black and white recipes) definitely comes down on the dark side. I don't do this very often, but since you've already noticed I ramble on about the photography in Donna Hay, they've outdone themselves on this one, so I've posted it. Their food stylists took such care with this simple dessert. I love that everything is dark except that nifty grey container and aren't the textures marvelous? Those flakes of granita spilled over....every detail results in a feast for the eyes.
(Photo from Donna Hay Magazine, Issue #70)
And then there's mine. Well. What can I say? Bright light and straight forward. I'm NOT going to be hired by Donna Hay anytime soon. But who cares? The granita was fabulous.
Coffee and Cocoa Granita
Donna Hay, Black & White Issue, #70
Ingredients:
1/2 cup espresso
1 cup superfine sugar
1/2 cup Dutch cocoa
3 cups water
Method:
Place all ingredients in a saucepan, whisk until sugar is dissolved and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and allow to cool. Place in a high-sided metal container and freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Serve or cover tightly to freeze for later.
Lots of recipes out there for French almond cakes and I've made any number, but never found one as simple as this. All mixed in one bowl and done in 35 minutes or so. You can serve it almost immediately. When you read the ingredients you'll think there's a typo....a total of 3 TABLESPOONS almond extract in the recipe? Yep. That's right and a tablespoon of vanilla too. And it works beautifully. This is a fabulous, dense almond cake with a lovely apricot glaze. (Cooks note: You don't need to use a cream cheese glaze, use any glaze you and your family prefer....I saw a rose glaze recently on some cupcakes and was bowled over. I just thought this was more summery.)
Averie referred to this as a "cookie" cake, by which I assume she meant not light and fluffy. It's dense, but not crisp, so I definitely classify this a cake. Frankly, I think it's best served the same day, but because of the cream cheese in this particular glaze, you might want to refrigerate it if you're going to serve it again the next day. Or, alternately, use a glaze without cream cheese. Honestly, I doubt there'll be any left over.
French Almond Cake with Apricot Cream Cheese Glaze
Adapted from Averie Cooks
Ingredients for the cake:
3/4 cup unsalted butter, melted (1 stick + half of 1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons almond extract
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
about 1/2 cup toasted sliced almonds
Ingredients for the glaze:
3/4 cup apricot jam
1/4 cup cream cheese, softened
1 tablespoon almond extract
Method for the cake:
Preheat oven to 350F. Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan. (I used a springform and lined it with parchment paper. Suggest you also cover the bottom with foil in case it seeps from the bottom.)
In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily.
Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until combined. Pour batter into the pan and top with almonds. Turn batter out into prepared pan. Top with optional sliced almonds.
Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean. Cool for 15 minutes on a rack and then turn the cake out to a plate and cool completely.
Method for the glaze:
Combine all ingredients in a small bowl and beat with a mixer until combined. Spread glaze on top of cake (it can still be warm).
