This tart is almost better cold the next day than it is straight from the oven, making it perfect picnic food. Feel free to use puff pastry instead of shortcrust, but still leave a border around the edge so that you get a lovely crust.
This sauce is essentially a ‘cooked salsa’ to serve on fish, chicken or even beans, rather than as a pasta or pizza sauce (although go right ahead!).
This tomato medley salad plays on the subtleties of the varieties’ flavours with a contrasting whipped feta and a sweet honey-chilli drizzle. Make extra of the whipped feta and the honey-chilli drizzle to reconstruct this later as a dip with other garden goodies. Though, honestly, it is best with fresh tomatoes – an addictive combination.
The less you do to cook or manipulate ingredients, the more critical it becomes to use them when they are at their peak of flavour, so make this salad only with vine-ripened tomatoes.
