Yes, it’s been a while. Three months of a break from blogging. Taken consciously but not lightly. Yep, previous post was in the middle of summer, during our summer holiday, on my birthday.

There are two points in the year that always make me reflect more about everything, those points are Christmas and New Year Break and our Summer Holiday. And whilst at first glance these might be completely opposite periods, there are actually quite a few things in common: both happen around a significant milestone, another year is turning in my life or in the calendar, at both times I’m off work, off my usual activities with more ‘me time’ and less rushing around and that’s also time when both me and my second half have even more time for each other without much interruption and everyday noise. And that to me is a perfect environment to reflect on the past, the present and the future. This is usually the time when important decisions are made in my life. And that’s when I often throw myself into new projects and ventures, it helps to achieve them if you’re starting when you’re at your best, energised and with a positive mind-set.

And that’s what happened this summer too. Among many other things, this autumn I decided to brush up my knowledge, study and develop more outside of the kitchen, and as I was getting a grasp of all those new projects, the kitchen fun had to wait a little. We still enjoyed delicious food, just without the pictures and posts…

I did try to keep all the plates spinning to start with, including the kitchen plate, but the first evening I said to myself ‘Oh, and I have to do a blog post’ with a sigh that followed, I also said to myself ‘Nope, I’ll only do it if it’s ‘I want to do a blog post’’ with a smile following that statement.

So here I am, three months on and I’m back. It’s still pretty busy, but I do hope that new posts will start appearing fortnightly or monthly from now on. And I sooooooooooooo want to do it!!!!!!!!!

And to welcome you back, here’s a recipe inspired by our recent trip to France – a tomato tart, with a little makeover to convert it into a gluten-free tart.

Update: A few weeks ago, I made the tart again one evening, planning to pack it into my lunchbox and enjoy it as my healthy lunch at work. By a remarkable coincidence (or maybe that’s not a coincidence at all) that same week I was contacted by [email protected], who said that this particular recipe has been selected and approved for the Healthy Desk Lunch category and will appear in the e-book promoting healthy desk lunch recipes those guys are preparing!

FAW_recipe_blogger

Ingredients

4 tomatoes, chopped
1 onion, chopped
1 garlic clove, sliced
20 black olives, pitted and sliced
115g goat’s cheese cut into rounds (optional)
3 tbsp olive oil
Fresh herbs (thyme, basil), chopped
Salt and freshly ground pepper



buckwheat and rice flour pastry
110g brown rice flour
125g buckwheat flour
115g butter, chilled
100ml cold water
1 tsp salt

Preparation

To make the pastry, sift the flours and salt into a large bowl. Add the butter, cut it with a knife and then and rub into the flour with your fingers until its structure resembles breadcrumbs. Add the water, step by step (you might not need it all) and mix with a knife until the mixture comes together. On a work surface dusted with the rice flour, knead the dough quickly with your hands. Form a ball and wrap in cling film. Chill in the fridge for about half an hour.

Preheat the oven to 200 degrees / gas mark 6.

Heat 1 tbsp olive oil on a frying pan and cook the onions for 2 minutes until soft, add the garlic and cook for another minute. Add 1 tbsp olive oil and the chopped tomatoes and cook for 5 minutes. Reduce the heat, add the fresh herbs, season to taste with salt and pepper and cook for another 5 minutes. Drain as much moisture as possible out.

Take out the dough from the fridge and roll out the pastry to about 3-5mm thick, rectangular shape to fit baking tray. It might be easier to roll it out directly onto the greased baking tray as the pastry is quite delicate.

If you are using goat’s cheese, arrange it on the pastry first, before adding the tomato mix.

Arrange the tomato mix on the pastry. Arrange the sliced olives in a criss-cross pattern. Drizzle with the remaining olive oil.

Bake in a preheated oven for 15-20 minutes.

Bon appétit!
Lena x

Gluten-free tomato tart
Gluten-free tomato tart




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