The quietening effect of looking at the tomatoes on the bench even surprised me a little. Eyes slowly scanning over their little green surfaces, searching for that hint of red that would soon burst through. Their tiny foliage hats slowly shrivelling as their connection with the plant in which had shoved them into their small tomatoey glory was now gone.
Unceremoniously yanked out, their yellowing leaves and and wilted limbs telling me it was time. The caterpillars had also moved in, my vigilant watching had wavered and they had seized their opportunity. A greedy multilegged stampede towards the prize line- launching themselves on to the not yet ready fruit. With green tomato stuffed through out their squishy bodies. They would seemingly wave to me in indignation and a last hungry effort as I plucked and squished them off in annoyance.
It was me or them, and I had no intention of it being me. This was my biggest crop this year. No easy feat growing from those small pots in the midst of the concrete city courtyard. No easy feat.
So it was with a smidge of growers pride I made this tart. A simple one, with onions, mozzarella, fetta and those sweet little tomatoes.
Home grown little tomatoes…I salute you.
Tomato, onion and Fetta Tart
200gms cold butter
2 cups plain flour (300gms)
110gms natural yogurt
In a food processor pulse flour and butter until resembles bread crumbs. Tip out into a bowl and add yogurt. Mix through, a quick knead until a smooth consistency and then roll out pastry on a lightly floured board. Roll to the thickness you want (I find this amount is enough for two large sized tarts, and adding it to a greased tart tray.
as many cherry tomatoes as you have
half a finely chopped spanish onion
about 100g of mozzarella
one small block of crumbled fetta
one sprig of rosemary
Lay all ingredients in a layered fashion until it reaches the top of the pastry sides of the uncooked pastry shell and bake until it smells delicious at 190C.