British Tomato Week 21-27 May
11 May 2013
The 3rd week of May is British Tomato Week, so there's no better time to celebrate this delicious fruit. Whether Classic Salad, Baby, Cherry, on the Vine or even Green…. tomatoes are nutritious and deliciously tasty.
Freshly sliced and drizzled with olive oil for a quick salad, a tasty topping for pizzas, tarts and flans, or simply stuffed with couscous and baked. Great for an intensely flavoured sauce or soup, grilled, fried or barbequed and simply eaten ‘au naturel’ for a tasty snack.
Our juicy Isle of Wight Tomatoes are lovingly grown and freshly picked just up the road and delivered daily to our shop. With their different shapes, sizes, colours and flavours, why not pop in and have a look for yourself.
Try this tasty tomato recipe and get ready for Summer!
Tasty Tomato and Courgette Filo Tart
4 sheets filo pastry, cut to size
small block butter, melted to brush sheets of pastry
2 eggs large (free range if poss)
1 egg yolk
200g ricotta cheese
zest of 1 lemon
small bunch of thyme
350g mixed small tomatoes
1/2 fresh red chilli (optional)
4 small courgettes, rinsed and thinly sliced with a peeler
Ground sea salt and pepper, to season
Handful fresh basil, to garnish
Preheat the oven to 190ºC Gas Mark 5. Lay the sheets of filo pastry onto an oven tray, brushing each one with butter before adding the next. Beat the eggs and yolk, and mix with the ricotta cheese, lemon zest, chilli and thyme. Pour into the filo pastry, spreading evenly. Top with the mixed tomatoes and courgette ribbons and drizzle over a little olive oil and season. Bake for 20 to 25 minutes or until golden brown and the egg mixture is cooked. Sprinkle over the basil leaves.
Great served with a crisp green salad.