It’s hard to believe it’s November already. For me, November heralds the start of the party season and the count-down to Christmas. As your calendar starts to fill up, it’s handy to have some tasty recipes for entertaining.
I actually “borrowed” this recipe from a friend who recently purchased a thermomix. Now I love my kitchen gadgets, but haven’t been able to make the commitment to purchase one, but I’ve heard they are fantastic and she was excited to be experimenting with new recipes. I’ve added my own twist to the ingredients and come up with the below version (no thermomix required). I used a store-cupboard standby with the roasted peppers, but you could roast your own fresh red capsicum if you desire. If you would like a chunkier version of this dip, process the ingredients without the cashews first, then add the cashews and pulse the food processor until you achieve your desired texture. If your dip is a little to thick, you could add a bit of the drained oil that the tomatoes came in to help in getting the desired texture.
Serve your dip with your favourite accompaniments – crackers or vegetable crudités.
What I was cooking this time last year: Passionfruit and Strawberry Gum Bavarian
Cashew and Tomato Dip
- 100g semi-sundried tomatoes in oil, drained
- 1 clove of garlic
- 1 birds eye chilli
- 50g roasted red peppers or roasted red capsicum, drained
- 1 lemon, juiced
- 120g raw unsalted cashews
- 30g parmesan cheese
- Add the tomatoes, peppers, cashews, garlic, chilli, lemon juice and parmesan cheese to your food processor or thermomix bowl.
- Blend until you have achieved your desired texture.
- Transfer your dip to a bowl and serve (or refrigerate until ready to serve). Enjoy.
What is your favourite stand-by recipe when friends drop by? Has this post inspired any new ideas?
Many varieties of tomatoes are available at the moment in abundance, so I’ve used them as the basis for my recipe this week. Flavours that match well with tomatoes include oregano and garlic, but you could of course experiment with whatever flavours inspire you. The tomatoes have been roasted before adding to the tart to intensify their flavours. I used roma or egg tomatoes, but feel free to use whatever looks good when you are shopping. This tart can be served hot from the oven, warm or cold.
I’m lazy with my pastry making these days, and don’t roll out my pastry. I prefer to push it into shape in the tin then let it rest in the freezer before baking. This gives it a rustic, un-uniform edge but I quite like that. You can of course rest the pastry, roll it out and fit to your tin if you prefer. How many tarts you get out of this recipe depends on how big your tart tin(s) are and how thick you want your pastry, or you could use a muffin or cupcake pan to create mini tarts. Any leftover uncooked pastry can be frozen for use at a later date.
For the pastry case
- 125g butter, softened
- 250g plain flour
- 1 x generous pinch of salt
- 1 tablespoon mustard
- 50g parmesan cheese, grated
- 1 tablespoon fresh oregano leaves
- 1 egg
For the tart filling
- 500g tomatoes
- 2 garlic cloves
- 1 tablespoon oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sumac
- 1 red onion
- 2 eggs
- 100mls cream
- 1 tablespoon fresh oregano leaves
- Salt and pepper
- Turn your oven on to 180°C to pre-heat.
- Chop the tomatoes into thick slices, for my roma tomatoes I chopped each into 3 long ways.
- Peel and finely chop the garlic and onion.
- Lay your tomato slices on a baking tray and sprinkle with the garlic, onion, cayenne pepper and sumac.
- Drizzle over the oil.
- Put your tray of tomatoes in the oven to roast for 40 minutes while you make your pastry.
- In a food processor mix the butter, flour, a pinch of salt, oregano leaves, parmesan and mustard until it resembles fine breadcrumbs [or you could do this by hand by rubbing small cubes of cold butter into the dry ingredients].
- Add the egg and combine until the mixture just comes together as soft dough. If the mixture is still a little dry after adding the egg, add a little cold water until the mixture just comes together into a ball.
- Tip the pastry into your tin and press into shape, and place in the freezer to rest and chill.
- After your tomatoes have been baking for 40 minutes, transfer them to a lower shelf in the oven and bake your pastry case until cooked and light brown. The time will vary depending on what sort of tart tin you are using, but as a guide allow approximately 20 minutes.
- Separate an egg, reserving the egg white and mix the egg yolk with a pastry brush. Brush egg yolk to glaze the inside of your pastry case, then cook for a further 10 minutes.
- Remove your tomatoes and pastry case from the oven.
- Scatter the oregano leaves over the base of the pastry case.
- Assemble your cooked tomatoes in the pastry case.
- Add another egg to your separated egg white, then add cream and salt and pepper. Mix to combine.
- Pour the egg mixture over the tomatoes in the pastry case.
- Return your tart to the oven and cook for 20 minutes or so or until the egg mixture is set (doesn’t wobble when you give the tart a shake).
- Your tart is ready to serve. Enjoy!
What is your favourite pastry tip? Has this post inspired any new ideas?