Sally Abé’s tomato and basil tart fine. Photograph: Beca Jones/The Guardian. Food styling: Hanna Miller. Prop styling: Aya Nishmura. Portrait: Jodi Hinds View image in fullscreen Sally Abé’s tomato and basil tart fine. Photograph: Beca Jones/The Guardian. Food styling: Hanna Miller. Prop styling: Aya Nishmura. Portrait: Jodi Hinds Food Tomato tart and a strawberry and elderflower trifle: Sally Abé’s summer recipes Sweet, herby tomatoes on crisp puff pastry, followed by a dessert that’s both fruity and floral – this is seasonal eating at its most delectable
Prefer the Guardian on Google S ummer has to be the favourite season of any chef. I am so spoiled for choice right now with the bounty of beautiful British produce over the warmer months that I change the menu almost daily, so I don’t miss out on the chance to use all of it. If only the weather would keep up.
320g pack ready-rolled puff pastry , ideally all butter (or vegan ready-rolled puff pastry, if need be) 1 egg yolk , beaten, to glaze 1 small red onion , peeled and thinly sliced 340g cherry tomatoes (ideally in a variety of colours), cut in half Salt and black pepper 10g basil leaves
For the green sauce 10g flat-leaf parsley leaves 10g basil leaves 10g mint leaves 5g dill leaves 1 garlic clove , peeled and finely grated (I use a Microplane) 20g capers , drained Zest of 1 lemon 25 ml lemon juice 40ml extra-virgin olive oil
First, make the green sauce. Finely chop all the herbs, put them in a blender with the rest of sauce ingredients, blitz to a coarse paste and set aside.
Now for the tart. Lay out the pastry flat on a lined heavy oven tray. Using a small knife, score all around the pastry 2cm from the edges, then brush the border with the beaten egg yolk. Dock the pastry inside the border all over with a fork.
Smear the green sauce all over the inside of the border, to cover, then sprinkle the sliced onion all over the top. Arrange the halved tomatoes cut side up on top, then season liberally.
Bake at 195C (175C fan)/380F/gas 5½ for 30 minutes, until the underside of the tart is crisp and golden brown. Tear the basil leaves all over the top and serve warm or at room temperature with a crisp green salad.
View image in fullscreen Sally Abé’s strawberry and elderflower trifle. Prep 15 min Soak 10 min Set 2 hr+ Cook 1 hr Serves 6
For the strawberry jelly 500g frozen strawberries 20g sugar 20ml lemon juice 4 leaves bronze gelatine , soaked in cold water for five to 10 minutes, then drained and excess liquid squeezed out
For the sponge fingers 150ml elderflower cordial 50ml Chambord liqueur 175g packet trifle fingers – you’ll need 3-4 per trifle
For the elderflower cream 300g double cream 5 heads fresh elderflower , shaken gently to get rid of any dust or dirt – the season ends very soon, so if need be use 1 tbsp elderflower cordial instead 8 eggs 75g caster sugar 5g bronze gelatine , soaked in cold water for five to 10 minutes, then drained and excess liquid squeezed out
For the strawberry compote 400g fresh strawberries , hulled 150g icing sugar Lemon juice , to taste
For the whipped cream 300ml double cream 50g icing sugar
To finish 250g fresh strawberries , hulled and cut into quarters
Put the frozen strawberries and sugar in a metal bowl. Cover tightly with clingfilm, then set the bowl over, but not touching, a pan of simmering water and leave to cook for 30 minutes, until the strawberries leach all their juices. Pass through a sieve to collect the juice; do not pu...