Tomato Saffron Tart Food

TOMATO, SAFFRON AND PARMESAN TARTLETS

Steps:

• Make the filling. Put the olive oil and garlic in a medium pan over a medium heat. As soon as the garlic begins to sizzle, add the tomatoes, sugar and bay leaves. Simmer very gently for about 1 hour, stirring frequently, until well reduced and thickened. It mustn't be at all wet or sloppy. When it's just about to start catching on the base of the pan, it's ready. Remove and discard the bay leaves, stir in the basil and season to taste with salt and pepper. Set aside.
• Meanwhile, for the pastry cases, sift the flour and ó tsp salt into a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Stir in the parmesan, then add the water and whizz briefly until the mixture comes together in a ball. Tip out onto a lightly floured surface and knead briefly until smooth, then divide into six pieces (about 70g each). Roll out into 15cm discs, then use to line 6 lightly buttered tartlet tins. Prick the bases with a fork and chill for 20 minutes.
• Heat a frying pan, then add the saffron strands and toss around for a few seconds. Tip into a mortar and leave to cool (they will go brittle). Meanwhile, warm 2 tbsp of the cream in a small pan. Grind the saffron to a fine powder with the pestle, then add to the cream and set aside.
• Heat the oven to 200°C/180°C fan/ gas 6 with a baking sheet inside. Line the pastry cases with small squares of foil and fill with baking beans. Put on the hot baking sheet and bake for 15 minutes until the edges are biscuit-coloured. Remove the foil and beans, then return the cases to the oven for 5-7 minutes until the bases are golden. Remove from the oven and lower the heat to 190°C/170°C fan/gas 5.
• Beat the eggs, egg yolk, saffron mixture and remaining cream in a jug, then stir in the 25g parmesan and salt to taste. Spoon an equal amount of the tomato sauce into each tartlet case. Top with about 5 tomatoes, then carefully pour over some creamy saffron mixture. Put on the baking sheet and bake for 20 minutes until set and lightly golden.

TOMATO & SAFFRON TART

Steps:

• On the day before, roll out the pastry on a lightly floured surface and use to line a loose-bottomed 23cm/9in tart tin. Chill in the fridge for at least 30 minutes and preheat the oven to 200C/gas 6/fan 180C.
• Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for 10 minutes until lightly browned, then leave to cool in the tin. Once cold, tent loosely with foil and keep in a cool place.
• Make the tomato sauce. Heat the oil in a very large heavy-bottomed frying pan and fry the onion, celery and garlic for 10 minutes until soft and transparent. Add the remaining ingredients and simmer for at least 30 minutes until the sauce is thick and jammy. Remove the bay leaf. You can use the sauce as it is, or make a coarsely textured puree in the food processor to give it enough bite to complement the heavenly, trembly custard that comes to rest on it. Leave to cool, then keep in a covered container in the fridge.
• On the day, preheat the oven to 160C/gas 3/fan 140C and put a large baking sheet in the oven to heat up. Make the saffron custard. Warm 4 tbsp cream in a small pan with the saffron threads and their water, then infuse for 5 minutes. Beat the eggs and yolks in a jug; stir in the remaining cream and the saffron cream (do this with a fork, as saffron threads wrap round a whisk). Season to taste with salt and pepper.
• Spread about half the tomato sauce over the pastry, to come almost halfway up the pastry case (freeze the rest to use another time). Place on the heated baking sheet, then very carefully pour in the saffron custard (you may not get it all in if your tin is shallow, but it doesn't matter). Bake for 30-40 minutes until the custard is tremblingly set and has turned an intense golden colour with brown patches.
• To serve, cool for 10 minutes, then transfer to a serving platter. Leave at room temperature and serve scattered with basil leaves.

SAFFRON BROTH WITH TOMATO

Steps:

• Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
• Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
• Add stock and bring to a quick boil.
• Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
• To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
• Pour broth over potatoes and SERVE IMMEDIATELY.

SAFFRON TOMATO RELISH

Steps:

• Place sugar and verjuice in a stainless steel saucepan and stir over a low heat until sugar has dissolved, then bring to the boil over high heat and simmer for 10-12 minutes or until reduced and syrupy. Remove from the heat, add the saffron threads and leave to infuse for 5 minutes.
• Heat olive oil in a saucepan over medium heat, then add the onion and garlic and cook for ten minutes or until softened. Add the tomatoes, verjuice, saffron syrup and cook over low heat for 1 1/2 -2 hours, stirring occasionally, until the syrup has reduced and thickened. Season with the salt and pepper.
• Immediately transfer to a sterilised 500ml jar and seal, then turn upside down to ensure lid is sterislised by the hot mixture. You might like to can this in a hot water bath, but I won't be doing that, so I can't advise how it's done.
• Relish will keep in the refrigerator for a few months once opened or unopened in a cool place for up to a year.