Weekend Lunch… Tomato and Basil Tart, Pancetta and Creme Fraiche Tart and Green Salad

I have found a very quick and easy lunch menu that everyone likes…  I mentioned a few weeks ago how to caramelise and slow bake tomatoes ( recipe here) so once you have done that the rest is easy… I usually make two different tarts for this lunch menu … tomato with black tapenade and the other with pancetta and crème fraîche. If you cannot find crème fraîche substitute thick sour cream… Here’s how… and for me it’s all about the… Quick + Easy = Delicious

Tomato and Black Olive Tart

1 packet of ready made pastry… I like a puff pastry that is thin and flaky but a classic savoury works just as well

Olive tapenade to spread (or basil pesto is delicious as an alternative)

20 oven cooked tomatoes

Fresh basil

Pepper and salt

Roll out the pastry on to an oven tray that has been lined with cooking paper

Cover the pastry with black olive tapenade (one small pot is enough)

Arrange the tomatoes in circles on top of the tapenade

Bake in hot oven ( 180 degrees C) for about 20 minutes… checking mid way that the base is browning

Remove from oven and garnish generously with sprigs of fresh basil.

Pepper and salt to taste

Pancetta and Crème Fraîche Tart

I packet Ready made puff pastry

2 cups of finely chopped pancetta

200 g of crème fraîche or sour cream

Cook the pancetta until cooked through but not crunchy

Roll out the pastry on to an oven tray that has been lined with cooking paper

Drain any liquid off the cream and spread it onto the pastry making sure the cover is generous

Top the cream with the cooked pancetta

Bake in hot oven (180 degrees C) for 20 minutes… checking mid way that the base is browning

Add freshly ground pepper to taste

 These two tarts will serve 8 people when accompanied by a generous green salad…

The green salad is a staple in my menu… whether I offer it with a main course, independently or as an accompaniment to cheese. Sometimes I add all and everything to the mix but when I serve it with these tomato and pancetta tarts, I prefer a simple salad. There are a few secrets to a great green salad… the  leaves must be crisp. the dressing tangy and the serving bowl interesting. I have been using this large glass bowl (which I think is a vase) for my green salads… the mixed leaves look pretty, it is easy to toss and the bowl holds a good amount. I learnt how to make my dressing from the wife of our farm manager…  Christiane is one of the best cooks I know…. She told me that the trick is to let the salt and pepper dissolve into the balsamic vinaigrette before adding the olive oil. Her recipe is simple… but delicious..

Vinaigrette Dressing

Into the glass bowl add sea salt and freshly ground pepper to taste ( the quantity of salt is up to you but generous tastes best)

Add 2 tablespoons of balsamic vinegar… aged if possible

Mix the salt, pepper and vinegar together and let sit for 10 minutes

Pour in the olive oil ( about 4 tablespoons for a large salad)

Mix thoroughly

Just before serving add the mixed green leaves but do not toss…

 A great way to keep salad leaves crisp is to wash and pat dry then wrap them in a linen tea towel and place in the fridge. Lettuce and salad greens can be kept that way for several days…

I always present the salad at the table un-tossed and mix it once everyone is ready to eat… This way the salad stays crisp and fresh looking

Have a fabulous lunch this weekend… xv

Ideas for large salad ‘bowls’ here, here and here…