Summer is in full swing, and with it comes an array of vibrant red produce. Instead of the usual greens, I return from the market with a bounty of scarlet ingredients: a juicy watermelon, bags of cherries, flavorful tomatoes, crunchy radishes, and punnets of deep red berries.
Watermelon always has a place in my fridge during the mid to late summer. I enjoy slicing it thick and incorporating it into salads with feta cheese or ricotta, or even as a refreshing gazpacho-style soup with red peppers and radishes. One of my favorite ways to enjoy watermelon is with a drizzle of pomegranate molasses, tomatoes, and toasted sourdough, which I discovered during a trip to Beirut last autumn.
I’m thankful for the cherry tree planted by the previous occupants of my house, even though it only blooms and doesn’t bear fruit. There’s something quintessentially summery about snacking on a bag of cherries. I rarely cook them, preferring to showcase their natural sweetness. I love adding them to tarts and trifles, marinating them in elderflower cordial, cassis or a hint of orange juice to enhance their flavors. This week, I incorporated them into a ricotta tart, using a bit of their muscat-scented marinating syrup.
Now, let me share a recipe featuring watermelon and tomatoes with grilled bread. Feel free to use any ripe melon you have on hand, such as cantaloupe. This recipe serves four.
Ingredients:
– Sourdough or ciabatta (350g)
– Tomatoes (450g)
– Watermelon (750g with skin on)
– Spring onions (4)
– Radishes (8)
– Parsley (small bunch, about 15g including stalks)
– Mint sprigs (small bunch, about 10g)
– Pumpkin seeds (2 tbsp)
For the dressing:
– Pomegranate molasses (2 tbsp)
– Olive oil (3 tbsp)
– Lemon (1)
Instructions:
1. Tear the bread into uneven pieces, approximately 3 x 4cm. Place them on an oven tray in a single layer and grill until golden on both sides. The bread should be toasted and dry to the touch. Remove from heat and let cool on a rack.
2. Cut the tomatoes into halves or segments, depending on their size. Remove the skin from the watermelon and cut the flesh into similar-sized pieces. Add the tomatoes and watermelon to a bowl.
3. Discard the tough green stalks of the spring onions. Slice the rest into thin rings and add to the bowl with the tomatoes and watermelon. Thinly slice the radishes. Pluck the leaves from the parsley and mint and add them to the bowl along with the radishes and pumpkin seeds.
4. In a small bowl or jar, mix the pomegranate molasses, olive oil, and lemon juice to make the dressing. Season with salt and black pepper, then pour it over the salad.
5. Scatter the roasted bread among the salad and toss everything together with the dressing. Transfer the salad to a serving dish.
Now, let’s move on to a delightful cherry ricotta tart. This light, creamy tart with hints of vanilla and cream is perfect for a summer day. The recipe serves eight.
Ingredients:
For the pastry:
– Plain flour (200g)
– Butter (100g)
– Icing sugar (2 tbsp)
– Egg yolk (1)
– Water (a small amount)
For the filling:
– Ricotta (500g)
– Caster sugar (70g)
– Orange zest (from 1 medium orange)
– Eggs (1 large + 1 extra yolk)
– Vanilla extract (1 tsp)
– Cornflour (1 level tbsp)
– Cherries (400g)
– Elderflower cordial (2 tbsp)
– Double cream (250ml)
– Icing sugar (1-2 tbsp, optional)
You will need a loose-bottomed tart tin with a diameter of 20cm.
Instructions:
1. In a food processor, combine the flour and butter until you have coarse crumbs. Add the icing sugar, beaten egg yolk, and enough water to bring the dough together into a firm ball (around 2 tbsp). Wrap the dough in parchment paper and chill in the fridge for 30 minutes.
2. Roll out the pastry on a floured surface and place it in the tart tin. Press the pastry into the corners and up the sides. Trim the edges with a knife. Line the tart case with foil and baking beans, then refrigerate for 20 minutes. Preheat the oven to 190C/gas mark 5.
3. Bake the tart case for 25 minutes. Remove from the oven and carefully remove the foil and baking beans. Return the pastry case to the oven for an additional 5 minutes until it is dry to the touch. Set aside to cool.
4. In a food mixer, combine the ricotta and caster sugar. Finely grate the orange zest and add it to the bowl. Lightly beat the egg and extra yolk, then add them to the bowl along with the vanilla extract and cornflour. Mix briefly until well combined.
5. Spoon the ricotta filling into the pastry case and smooth the surface. Bake for 25 minutes until the filling is slightly wobbly but will firm up as it cools. Allow the tart to cool, then refrigerate for an hour.
6. Lightly whip the double cream until it forms soft folds. Stir in icing sugar, if desired. Prepare the cherries by halving and removing the stones, then toss them in a bowl with the elderflower cordial.
7. Gently transfer the tart to a serving plate or leave it in the tart tin. Top with whipped cream and spoon the cherries and their juices over the cream. Serve and enjoy!
Don’t forget to follow Nigel on Instagram @NigelSlater for more culinary inspiration.
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