The Broad Palate – Oct ’25

Italian Tomato Tart

One for the late-season tomatoes – this can be served on its own as a starter, or with salad/soup as a light lunch.

1 sheet puff pastry (all-butter version preferably);
4-5 large, ripe tomatoes, sliced horizontally to give 6-8 slices each;
75g Parmesan cheese, finely-grated;
1 teaspoon dried oregano;
1 tablespoon green pesto;
1 tablespoon olive oil;
salt and black pepper;
10-12 basil leaves, to decorate;
a handful of pine nuts, toasted in a dry pan (optional).

Method:

Take pastry out of the fridge and let it come to room temperature for 30 minutes.
Preheat oven to 200C/180C Fan/Gas 6. Line an oven tray with baking paper.
Unroll the sheet of pastry onto the baking paper, and score a one-inch border around the edge.
Mix the parmesan with the dried oregano, then sprinkle over the pastry, avoiding the border.
Arrange the sliced tomatoes over the cheese, as decoratively as you like.
Season with salt and black pepper to taste.
Mix the olive oil with the pesto, and drizzle as evenly as possible over the tomatoes.
Bake in the oven for approximately 25-30 minutes, or until the pastry border is puffed and golden, and the tomatoes are nicely roasted.
Remove from the oven and allow to cool for 5 minutes.
Then sprinkle over the pine nuts, if using, and finish off with the basil leaves.
Serve warm or at room temperature.

Maple Roasted Pears

Pears of all varieties are at their best now; look out for the especially juicy Comice pear. Serve this easy dessert warm with ice cream (a maple- or ginger-flavoured one would be really nice). A shot of Amaretto on the side goes down well!

4 large, ripe pears;
2 teaspoons vanilla extract;
125ml maple syrup;
½ teaspoon ground cinnamon;
8 nuggets of marzipan, each about the size of a large grape (optional);
75g toasted flaked almonds;
Greaseproof paper; baking tray or shallow, ovenproof dish;butter for greasing pan.

Method:

Heat oven to 190C/170C Fan/Gas 5.
Line a baking tray or shallow dish with paper and grease with a little butter.
Halve and core the pears, then place cut side up on the tray.
Place a nugget of marzipan in each hollow, if using.
Mix together the syrup, extract and cinnamon and drizzle over the pears.
Bake for 25 minutes or until the pears have softened.
Sprinkle with the toasted flaked almonds. Serve warm.

Ann’s previous recipes: