Tomato and Basil Tart Fine
Summer is the favorite season for chefs, according to Sally Abé, chef-owner of Teal in London E8. She changes her menu almost daily to take advantage of beautiful British produce. Her tomato and basil tart fine showcases sweet, herby tomatoes on crisp puff pastry.
The tart serves six and requires minimal prep time. It uses a 320g pack of ready-rolled puff pastry, preferably all-butter or vegan. After scoring a border and brushing with beaten egg yolk, the pastry is docked with a fork. A green sauce made from parsley, basil, mint, dill, garlic, capers, lemon zest and juice, and olive oil is spread inside the border.
Thinly sliced red onion and halved cherry tomatoes (340g, ideally multicolored) are arranged on top, seasoned liberally, and baked at 195°C (175°C fan)/380°F/gas 5½ for 30 minutes until crisp and golden. The tart is finished with torn basil leaves and served warm or at room temperature with a green salad.
Strawberry and Elderflower Trifle
Abé's strawberry and elderflower trifle is a fruity and floral dessert that epitomizes seasonal eating. It serves six and involves several components: strawberry jelly, soaked sponge fingers, elderflower cream, strawberry compote, and whipped cream.
The strawberry jelly uses 500g frozen strawberries cooked with sugar and lemon juice, then strained to collect juice. Gelatine is added to set the jelly in trifle glasses. Sponge fingers are soaked briefly in a mixture of elderflower cordial and Chambord liqueur.
The elderflower cream is made by infusing double cream with fresh elderflower heads (or cordial), then combining with a sabayon of eggs and sugar, and setting with gelatine. Strawberry compote is prepared by simmering fresh strawberries with icing sugar and lemon juice. Whipped cream is piped on top, and the trifle is decorated with fresh strawberry quarters.
According to Abé, the elderflower season ends soon, so cordial can be substituted if necessary. The trifle requires at least two hours of setting time for the jelly and custard. Abé emphasizes using bronze gelatine soaked in cold water for five to ten minutes before use.
