Scandinavian Summer Recipes: Cucumber Soup and Tomato Tart

Scandinavian Summer Recipes: Cucumber Soup and Tomato Tart

Summer in Scandinavia is a season of abundance, where the light lingers and fresh vegetables take center stage. Trine Hahnemann, a celebrated Danish cookbook author, offers two recipes that capture the essence of long summer days: a chilled cucumber soup followed by a vibrant tomato tart. These dishes are light, fresh, and perfect for an evening meal, whether enjoyed at home or by the beach.

Tomato Tart with Ricotta and Rye Pastry

This tart is a celebration of summer tomatoes. In Denmark, Hahnemann often uses rygeost, a smoked cream cheese, but ricotta makes an excellent substitute. The rye pastry adds a nutty depth that complements the creamy filling and juicy tomatoes.

Prep time: 20 minutes | Rest time: 1 hour | Cook time: 1 hour | Serves: 4

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For the rye pastry:

• 125g plain flour, plus extra for dusting
• 125g coarse stoneground rye flour
• 1 tsp fine sea salt
• 75g unsalted butter, cubed, plus extra for greasing
• 75g full-fat natural yoghurt

For the filling:

• 200g ricotta
• 100g creme fraiche
• 10 tomatoes (mixed colours), sliced
• 3 tbsp olive oil
• Sea salt and black pepper
• 1 spring onion, finely sliced
• 2 dill sprigs, roughly chopped

Method:

1. Mix both flours and salt in a large bowl. Rub in the butter until the mixture resembles crumbs. Stir in the yoghurt and knead lightly until the dough comes together. If needed, add a splash of water. Alternatively, use a food processor.
2. Roll out the pastry on a floured surface to 4-5mm thick. Butter a 28cm pie dish, line with pastry, and refrigerate for 1 hour.
3. Preheat oven to 200C (180C fan)/390F/gas 6. Line the pastry case with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the paper and beans and bake for another 15 minutes.
4. Mix ricotta with creme fraiche. Spread over the cooled pastry base. Arrange tomato slices on top in a circular pattern. Drizzle with olive oil, season with salt and pepper, and scatter spring onion and dill. Serve sliced.

Chilled Cucumber Soup

Hahnemann champions the humble cucumber, praising its refreshing flavour. This cold soup is ideal for hot days and requires at least 8 hours of chilling.

Prep time: 10 minutes | Cook time: 15 minutes | Chill time: 8+ hours | Serves: 4

Ingredients:

• 3½ tbsp extra-virgin olive oil
• 2 shallots, peeled and chopped
• 2 cucumbers, roughly chopped
• 200ml white wine
• 1 litre vegetable stock
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped tarragon
• 2 tbsp finely chopped mint
• Sea salt and black pepper
• Juice of 1 lemon, plus extra to serve
• 200g full-fat natural yoghurt, to serve
• Crispbread, to serve

Method:

1. Heat a little oil in a large saucepan over medium heat. Saute shallots until translucent. Add cucumbers and wine, let bubble for a few minutes, then pour in stock. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Remove from heat and cool to room temperature.
2. Blend the soup with remaining olive oil, herbs, salt, and pepper. Season with lemon juice. Cover and chill for at least 8 hours or overnight.
3. Before serving, adjust seasoning with lemon juice, salt, and pepper. Serve chilled with a dollop of yoghurt and crispbreads.

Recipes extracted from 'Midnight Sun: A Scandinavian Cookbook for Long Summer Days' by Trine Hahnemann (Quadrille, £25).