My garden has not been a roaring success this year with the exception of one tomato plant which must be from the genus triffidius. I grew it in a pot but it has nevertheless cleared the fence, encroached across the lawn and invaded next door.
I have had sweet red tomatoes from it all summer, then harvested two kilos of green tomatoes to make chutney and still it keeps on giving. But now the cold weather has arrived, I see little prospect of much ripening and so I’ve been looking around to see what else I can do with green tomatoes. There are lots of American recipes for tarts and flans out there but they all seem to involve mayonnaise which, whichever way I look at it, it feels wrong to cook with (sorry, Stateside folk).
So I decided to use my good old
lazy bread tart recipe. I was worried that the tomatoes would still be tart but roasting them with a little brown sugar gave them a lovely fruity flavour, almost like an apricot. Paired with a kick-ass Cheddar (I used some Montgomery’s which smelt like freshly-turned earth, yumyum), these tarts are also perfectly mouth-sized.
12 slices of bread (I used white but you could use wholemeal or granary too)
30g of melted butter
1 beaten egg mixed with 1 tbsp milk
40g mature Cheddar cheese, grated
About half a dozen small green tomatoes or equivalent
2 tsp Demerara sugar
Salt and pepper
Preheat the oven to 200˚c / 180˚C fan assisted / Gas Mark 6. Cut the tomatoes into slices, horizontally so that the pips don’t fall out. Put the slices on a sheet of greaseproof paper on a baking tray and sprinkle with the sugar. Bake for 20-25 minutes until soft and sweet.
Cut the crusts off the bread and roll it out flat with a rolling pin. Cut into rounds with a glass or pastry cutter and brush the circles of bread on both sides with the melted butter. Press into a baking tin. Bake for 10 minutes. The bread should be turning golden and hard.
Place a couple of tomato pieces in each tart case, sprinkle with cheese and cover with the seasoned egg and milk mixture, taking care not to overfill. Bake for a further 15 minutes or until the filling has set. Serve warm or cold.