Gourmandises AcademyCooking Classes Cambridge
Gourmandises Academy
One to two tomatoes sliced
I make my own shortcrust but one roll of shop bought shortcrust pastry is fine too.
One jar of green olives
3 cloves of garlic
Olive oil
Plenty of fresh thyme
Goat cheese (if you don’t like goat cheese, you can replace with camembert or cheddar)
Pre-heat your oven at 180º C
Start by making the tapenade. In a food processor, blend the olives, garlic and thyme to a coarse paste.
Roll out your pastry and prick the bottom with a fork. Spread two to three TBSP of tapenade on the base, don’t cover all of the pastry, leave a 2 cm gap for a border. Then, place the tomatoes on top and then the goat cheese, as much cheese as you like. Then fold the 2 cm gap of pastry that you left to form a border (as per picture above). Pop in the oven for a good 30 minutes until the pastry is golden on top. Serve hot or cold with a salad.
Bon appétit!
Corinne
Apart from the obvious pickle and chutney, did you know that you can get them to ripe? Pop them in a draw with a few tomatoes that are already red and a banana or two. And they will ripe eventually, just be patient. Trust me it works. You just have to remember to change the bananas.
If not, you can also use them in a curry like you would with a ripe tomato or a even in a chilli. I also make a delicious tomato salsa with them. So don’t panic if you have green tomatoes!