tart

Honeyed Carrot Tart

Honeyed Carrot Tart

I came across a recipe a couple of years ago when I was browsing through Stephanie Alexander’s wonderful book The Cook’s Companion that intrigued me. It was for a carrot tart that she had adapted from an eighteenth century recipe of the English cook, Hannah Glasse.

I tried it, omitting the sugar, and found that it became neither savoury nor sweet, but oh so delicate and a joy to eat, each mouthful a discovery of beautifully balanced flavours. We ate it, not even bothering to sit at the table, but at the kitchen bench, greedily devouring each morsel. Joy.

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Twice Tomato Tart

Twice Tomato Tart

It’s summer, and that means tomatoes. So when I was at my farmers market last week it came as no surprise there were lots on display. I was particularly attracted to a pile of tiny Roma tomatoes - the colour was incredible! When they’re this small they roast perfectly as they’re not too fleshy, so I thought maybe I would make a tart: something slightly organic, with a little spice.

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