Chefs Julie Savage and Gerard Devine of Avoca’s Belfast store share some seasonal treats from the shop’s latest cookery book
What you'll need
For the shortcrust pastry
300g plain white flour with generous pinch of salt (rice flour is fine if celiac)
150g chilled butter
1 medium egg
2dsp chilled water
For the filling
800g ripe red cherry tomatoes
1 large onion, thinly sliced
3 cloves garlic, crushed
2 tbsp olive oil
1 tbsp nigella black onion seeds
1tsp white wine vinegar
1dsp caster sugar
30g basil leaves, torn
100g goat’s cheese log or 2 goat’s cheese crottins, halved
For the basil and pine nut crush
30g parmesan, grated
30g pine nuts
30g basil leaves
2-3tsp olive oil
Pre-heat oven to 170°C/gas 3/325°F. To make the pastry, rub the chilled butter into the flour until it resembles coarse breadcrumbs, then add the egg and just enough cold water to bring together. Cover with clingfilm and allow to rest in the fridge for at least an hour, before rolling to line a loose-bottomed rectangular tin, 34x11cm, 3cm deep. Cover the pastry with a sheet of baking parchment and weigh down with some baking beans, then bake in the oven for 15-20 minutes. Remove from the oven (reserve baking beans and parchment to use again), brush the base and sides of the pastry shell with a little lightly beaten egg and return to the oven for a further three minutes.
To make the tart filling, sweat the onion in the olive oil on a low heat for five minutes, add the garlic, half the cherry tomatoes, black onion seeds, vinegar and sugar. Cook for 15-20 minutes on a medium heat, stirring frequently until the mixture has reduced down, thickened, and become lightly caramelised. Season well with sea salt and lots of freshly ground black pepper. (This keeps in the fridge for two to three days.)
Semi-roast the remaining tomatoes by placing on a baking sheet and season with salt, pepper and a pinch of sugar and roast in the oven at 170°C/gas 3/325°F for 15-20 minutes until semi-dried and slightly wrinkled in appearance.
Spoon the filling into the baked pastry shell, arrange the semi-roasted tomatoes on top then place some discs of goat’s cheese in a line down the centre of the tart and return to the hot oven for five minutes or until the cheese has started to melt. Sprinkle with some torn basil leaves and drizzle with the crush.
To make the pine nut crush, combine the parmesan, pine nuts and basil leaves in a food processor and then gently mix in the olive oil.
A Year at Avoca is available from Avoca in Arthur Street, Belfast, £21.95