The Cottage Smallholder


stumbling self sufficiency in a small space

Best vegetarian recipes: Double tomato tartines recipe

double tomato tartinesBored up a ladder is quite a good state to be in if I’m working across the road from the cottage. It’s salved by a proper lunch hour. I can guzzle a sandwich and concentrate on a bit of midday weeding.

Yesterday I decided to cook us lunch, from scratch. I had found an intriguing recipe and also have four dolls sized virgin bread tins that I have been aching to use for some time.

Facing a glut of tomatoes in the fridge I’d grazed several cookery books and the recipe that caught my eye was deep within in The Silver Spoon. This book is said to be Italy’s best selling recipe book for the past 50 years. It was translated from Italian two years ago. It is a hefty 1200 page recipe book and due to its size makes a handy step for reaching things on the top shelf of the larder. It is also packed with recipes and inspiration. When Veronica, who writes the excellent La Recette du Jour pointed out that a good Italian cook book is a great source of vegetarian recipes it was heaved back to its proper place beside the other cookbooks in an instant.

The dish that caught my eye was Rustic Tomato Pie. Using a bread topping as well as a base these were oven baked tartines with knobs on. Somehow the combination of rustic and tartines intrigued me, I imagined thick set Italian farmers opening large lunch boxes and scoffing delicate double tartines. In its most basic form a tartine involves ingredients arranged on a slice of bread.

Perhaps it was down to the dinky bread tins but these diminutive concoctions were to die for. We each ate one straight from the oven. Today I decided to try one cold. The plan was to leave the other for Danny (away on business) but I couldn’t resist a slice of his one and before I knew it, there was only a mouthful left. So I’m ashamed to say, I polished it off too.

They are so quick and easy to make that I can run up another four before he can even mouth the words tomato tartine.

Hot they make an unusual and elegant vegetarian starter. The bread, cheese and egg combination transmogrified into something stunning, somehow bringing out the best of the ingredients. The bread was no longer bread as we know it. The spring onions and tomato filling was rich, intense and succulent.

Cold, these would dazzle on a picnic. Having never been to Glyndebourne I sometimes dream about the perfect hamper. These would be a superb addition to this fantasy or a great surprise in a lunch box for your very best friend.

The Silver Spoon recipe was baked in a standard bread tin. Using 12 slices of wholemeal bread, 3 spring onions, 500g of tomatoes, and oregano. It used just one egg and a quarter of a pint of milk. The bread tin was topped with 50g of pecorino cheese.

The contents of my fridge demanded a change in the balance of ingredients and used mixed Italian herbs and cheddar cheese. My 4 baby bread tins measure 6cmx4cm.

Double tomato tartines recipe (4 individual pies)

Ingredients:

  • 3-4 slices of white bread (thick sliced, slightly stale)
  • A bunch (6-7) of small spring onions sliced into the green tips
  • 6-8 small tomatoes sliced
  • 4 pinches of mixed Italian herbs
  • 2 medium eggs
  • 2 tablespoons of milk
  • A handful of finely grated cheddar cheese (I tried Gruyere on one, it didn’t work nearly so well)
  • Ground black pepper
  • Olive oil
  • Half a clove of garlic (chopped fine)

Method:

Set the oven to 180c (160c fan)

  1. Sauté the onions and garlic in a little olive oil for 5 minutes until soft.
  2. Meanwhile grease the tins well and line the bases with bread.
  3. Divide the softened spring onions between the 4 tins cover with a layer of sliced tomatoes. Sprinkle a pinch of mixed herbs in each tin and a dash of ground black pepper.
  4. Cover the filling with a slice of bread.
  5. Whisk the eggs and milk well and spoon onto the tins. Scatter over the cheese topping.
  6. Place the tins on a baking tray and put on the top shelf of the oven. Bake until the cheese topping is golden brown (20 minutes or so). Leave to cool slightly before turning out. Serve upside down.

  Leave a reply

12 Comments

  1. Veronica

    oh yummy! Rather like a savoury bread pudding. What an unusual recipe; I haven’t seen anything quite like it before. I have heard of the Silver Spoon but haven’t seen it.

    Now that I make my own bread this recipe’s definitely on my to-do list!

  2. I’ve got this book. I am going to drag it out and have a go at this. Can’t wait, it sounds terrific.

  3. gillie

    I’ve looked at this book several times but thought “do I REALLY need another cookery book?” That doesn’t usually stop me from buying one anyway and despite the “no book buying” regime to which I am supposed to be adhering, I might have to go back and give it another look!

    I don’t have any mini loaf tins, but I could use the mini pudding tins and have round ones instead.

  4. This sounds like a yummy recipe… Okay can they be eaten hot or cold??? Ohhhh and you just had to mention another cookbook that I don’t have… Hmmmm.

  5. Fiona Nevile

    Hi Veronica

    The Silver Spoon is well worth a peek when you are next in a bookshop. It’s not full of loads of mouth watering photos but loads and loads of recipes that can often easily be adapted to what you can find in the fridge. Invaluable.

    Hello KJ

    It’s well worth making. Easy, quick and scrummy.

    Hi Gillie

    Round tins would be perfect. I’m going to experiment more with these in te future.

    TSS is worth getting. Heavily discounted on Amazon at the mo.

    Hi Pat

    Yes great hot or cold. I’ve found that The Silver Spoon is great for veggie dishes and a good starting point if you are at a loose end cooking wise.

  6. Amanda

    It wouldn’t let me leave a comment earlier, I thought I was persona non grata.
    This sounds absolutely delicious. I guess it could work with other veg too, may have to play after making the original first.

  7. Fiona Nevile

    Hi Amanda

    We’ve had a problem with the site, fixed now I hope.

    These are good and well worth playing with. I suspect that the individual ones are better than a whole loaf.

  8. moonroot

    Oh, you have seduced me with another recipe!!! When I get my own glut of tomatoes I suspect this will be a favourite.

  9. Fiona Nevile

    Hi Moonroot

    I can’t stop making these!

  10. One of my departments at work is books and The Silver Spoon has been a bestseller since it launched. I haven’t got a copy but this recipe looks delicious. I think I will try if for my lunch tomorrow – thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

436,312 Spambots Blocked by Simple Comments

HTML tags are not allowed.


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder


FD