CHERRY TOMATO CONFIT

 CHERRY TOMATO CONFIT

 This is probably the preparation that sees the biggest benefit from homegrown ingredients as homegrown tomatoes I feel are sweeter, have less skin, and just intensify the umami of a great preparation.

CHERRY TOMATO CONFIT

Ingredients:

Cherry tomato - 4 cups full

Olive oil - 1/2 cup to 3/4 cup.. ( I usually make with 3/4 cup because once tomato are over..the oil itself tastes so good with all umami goodness and can be used in various ways #flavorpunch) 

Sea salt - 3/4 Tbsp

Red chilli flakes - 1/2 tbsp

Garlic - 10 pods sliced ( not very thin)

Zest of 1/2 lemon 

Oregano few sprigs

Basil few leaves

Sugar - 1/2 tsp ( optional)

Method: 

1. Wash and wipe all the cherry tomatoes.

2. Cut them to halves.

3. Spread them in the oven safe glassware, I usually don't prefer  aluminum baking sheet for this.

4. Preheat the oven to 300f .

5. Add halved tomatoes and Olive oil.

6. This takes almost 11/2 to 2 hrs.

7. After an hour add all other ingredients and slow bake/ cook them until the water content in the tomato is reduced almost to half,  garlic and tomatoes starts caramelizing.

8. Once done let them cool in the room temperature overnight and store them in the airtight glass bottle. 

Tastes so good with bread, pasta, topping for grits, omelettes, Risotto etc so many infinite ways...to Use them. Truly delicious.

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STRAWBERRY FIG TART

STRAWBERRY FIG TART 

Tart dough

Ingredients:

Flour - 180g
Butter - 120g
Egg - 25g
Icing sugar - 70g
Almond powder - 30g

Method:

1. Sift the almond powder together with the flour.
2. Then sift the icing sugar (separately).
3. Mix the icing sugar with the butter in a bowl using a spatula.
4. When the icing sugar is well combined with the butter, mix in the egg until smooth. This may take some time. You will get a homogenized mixture.
5. Next mix in the sifted flour and almond powder.
6. Keep mixing until a soft ball is formed do not over work.
7. Flatten the dough, then wrap the dough in plastic and put it in the
fridge for at least one hour.
8. Roll out the dough to a sheet that is large enough to cover the tart pan.
9. Fold, lift and place the dough in the tart pan without stretching it.
10. Crimp the edges with your fingers and cut off any excess dough with a knife.
11. Prick the bottom with a fork to prevent blistering.
13. Bake for 20 to 25 minutes in your pre-heated oven at
180°C(350°F)

Almond Cream

Ingredients :

Almond meal- 120g
Butter - 100g
Sugar - 100g
Egg - 2
Salt - 1 pinch
Vanilla extract- 1/2 tsp
Walnuts chopped - 100g
Chocolate chips - 20g


Method:

1. Mix the sugar with soft butter, then add the egg, salt and vanilla extract.  
2. Clean the side of the bowl from time to time.  
3. Mix in the almond powder, spread the layer of almond cream on the tart bottom.
4. Sprinkle the chopped walnuts and Chocolate chips.
5. Bake for 30 to 35 min in 190°C (375°F) oven.
6.Transfer the tart to a wire rack, unmold and let it cool completely before adding the roasted fig mixture.

NOTE: If figs are in season you can use the fig mixture else you can omit the figs and use Chocolate Ganache only.

Fig or chocolate make a choice and follow the below direction ......

Fig mixture

Ingredients:

Fresh Figs - 300g (quatered)

Method:

1. Cut figs into small pieces and cook over medium heat for about 10 min(do not over cook).
2. Let it cool and chop roughly. Spread the mixture on the top of cooled tart.

Ganache

Ingredients:

Dark Couverture - 80g
Heavy cream - 80g

Method:

1. Place chocolate in a medium heat-proof bowl. Set aside.
2. In a small saucepan over medium heat, bring cream just to a boil.
3. Immediately pour cream over chocolate and let it sit without stirring for 1-2 minutes.
4. Slowly mix well until you get smooth Ganache.  Once it is cooled (still pouring consistency)
5. Spread the Ganache on the top of fig mixture evenly.
6. Once the Ganache is firm, then decorate.

Decoration:
Arrange the Sliced fresh strawberries and figs (15-20) on the top of the tart beautifully.

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