Tomato and Basil Tart Fine
Chef Sally Abé presents a tomato and basil tart fine, a savory dish featuring sweet, herby tomatoes on crisp puff pastry. The recipe serves six and requires a 320g pack of ready-rolled puff pastry, preferably all-butter or vegan. The tart is glazed with beaten egg yolk and topped with thinly sliced red onion, halved cherry tomatoes, and a green sauce made from parsley, basil, mint, dill, garlic, capers, lemon zest, lemon juice, and olive oil.
To prepare, score the pastry 2cm from the edges, brush with egg yolk, and dock with a fork. Spread the green sauce inside the border, add onion and tomatoes cut side up, season liberally, and bake at 195°C (175°C fan)/380°F/gas 5½ for 30 minutes until golden. Tear basil leaves over the top and serve warm or at room temperature with a green salad.
Strawberry and Elderflower Trifle
The dessert component is a strawberry and elderflower trifle, combining fruity and floral flavors. The recipe includes a strawberry jelly made from 500g frozen strawberries, sugar, lemon juice, and gelatine. The jelly is set in trifle glasses, then topped with sponge fingers soaked in elderflower cordial and Chambord liqueur.
An elderflower cream is prepared by infusing double cream with fresh elderflower heads (or cordial), then combining with eggs and sugar to make a sabayon, thickened with gelatine. A strawberry compote uses fresh strawberries, icing sugar, and lemon juice, simmered until the fruit collapses. Whipped cream with icing sugar is piped on top, decorated with fresh strawberry quarters.
According to Abé, summer is the favorite season for chefs due to the bounty of British produce. She changes her menu almost daily to incorporate seasonal ingredients. The tart and trifle exemplify seasonal eating at its most delectable.
