The sweet summer fruit is best eaten simply at this time of year. Angela Casley’s recipes enhance the produce through easy methods.
This seasonal variety is best served with simple vinaigrettes and cheeses. Remember to salt your tomatoes before digging in as this will help to bring out addition sweetness
Heirloom tomato and ricotta bean salad
Serves 4-6
It is a great time of year when heirloom tomatoes are ripe - if you can, pick them straight from the vine at home.
2 Tbsp olive oil
1 medium red onion, thinly sliced
2 cloves garlic, crushed
2 tsp lemon zest
2 Tbsp lemon juice
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395g tin borlotti bean, drained
1 avocado, sliced
100g ricotta
1 Tbsp chopped dill
Salt and pepper to taste
1 Tbsp balsamic vinegar
1 Tbsp good quality olive oil
½ cup Italian parsley
- Heat the oil in a frying pan to a medium heat. Add the onion and garlic, cooking for 4 or 5 minutes to soften. Add the lemon zest and juice then remove from the heat. Cool.
- Chop and slice the tomatoes and place into a large bowl. Add the beans, onions, avocado, dill, and salt and pepper to taste. Gently mix them together and place them on a platter.
- Drizzle with balsamic and olive oil then add a sprinkle of parsley.
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Courgette, ricotta and sundried tomato rollups
Makes 10
These are perfect to accompany an evening drink on a long balmy evening. Fresh, quick to assemble and packed with flavour — they’ll be a hit with guests. You can work to your preference, with seasonal additions and goat, sheep or cow feta.
2 courgettes, cut lengthways into 1/2cm slices
2 Tbsp olive oil
125g ricotta
50g goat feta
2 tsp finely grated lemon zest
1 cup rocket leaves
5 sundried tomatoes, halved lengthways
- Preheat a barbecue or griddle pan to a medium heat.
- Brush the courgettes with oil and cook on each side for 3 or 4 minutes until softened. Remove and cool.
- In a small bowl combine the ricotta, feta and lemon zest, mixing well.
- When ready to roll, place the courgettes on to a board. Spread each with a tablespoon of ricotta, and add a couple of rocket leaves and a half-sundried tomato. Roll and secure if needed, although they should stick together.
- Refrigerate until ready to serve.
Asparagus and tomato tarts
Makes 6
If your tart tins are slightly different sizes, that is fine. If you don’t have tins, you can make one large 23cm tart.
3 sheets of puff pastry
1 spring onion, sliced
6 stalks asparagus, blanched
2 eggs
150ml milk
1 Tbsp lemon zest
¼ tsp salt and pepper
6 cherry tomatoes
6 mini bocconcini
- Preheat the oven to 180C.
- Cut the pastry to fit the base and sides, with a little overhang, of 6cm x 8cm tart tins. Line them with baking paper and rice or baking beans. Bake for 20 minutes, then remove the paper and place them back in the oven for 5 minutes to dry the bases. Remove and cool.
- Reserve a few bits of asparagus for garnish. Chop the remaining into ½ cm pieces. Place into the tart tins with the spring onion.
- Whisk the eggs with the milk, zest, salt, and pepper in a bowl. Carefully pour the mixture into the pastry cases. Place a tomato and bocconcini in each.
- Turn the oven to 170C. Bake the tarts for 20-25 minutes until set in the middle.
- Remove and cool before serving with a bit of asparagus on the top to garnish.
