I’m starting to think this is the World’s Longest Winter….even if it does look like it’s a little warm(er) out there today, and my weather ap is telling me we’ve hit double digits. Whoop!!! In anticipation of a touch of sun and my best friends wedding coming up, I’ve started exercising again, and it s-u-c-k-s, let me tell you! Someone said to me recently, ‘summer bodies are made in the winter’, and I almost passed out from how depressed that sentence made me feel. You see, my summer body is made from a million slow cooked carb heavy feeds consumed during the cold winter months if I don’t get moving now. So, it’s early morning hikes up the mountain and a good dose of sweat and tears for this winter body.
Come to think of it, I’m pretty confident that someone from a warmer climate suggested such absurdity, they clearly don’t understand what it’s like to wake up in the dark, go to work in the dark and the COLD, then return home in the dark. It’s totally demotivating. But… I will be the MC at my BFF’s wedding on a beach in a couple of months, and I am a human woman with all of the regular human woman feelings plus societal pressures… argh! So exercise it is.
I’m not one for diets, especially with the sort of work places I hang out at, (we have Chefs whip up our lunches each day) so I hit the lounge room for daily yoga (and Zumba when I feel really inspired) as soon as I get home each day. UGH. Working out isn’t fun. Someone commiserate with me please! All this aside, I thought I would share a healthy-ish and super simple summer vegetarian meal – a truss tomato and parmesan cheese tart with balsamic reduction. A deep-dish tart to be exact! I made it in my 10-inch pie pan and I’ve gotta say, it was delicious and TOTALLY nutritious.
I’d love to know, what summer fruit or vegetable do you love to cook with all year round? And are those of you living in the southern hemisphere working on your summer bodies yet?
Truss Tomato and Parmesan Cheese Tart
Preparation time: 1 Hour
Cooking time: 20-25 minutes
2 sheets short crust pastry, defrosted
800 grams, whole small truss tomatoes
Olive oil, I use Pialligo Estate oil
1 cup of freshly grated Parmesan cheese
Kosher salt and ground black pepper
Step 1: Preheat oven to 220°C. Line baking tray with non-stick baking paper. I prefer to leave the tomatoes in the bunches they came, but you can use scissors to divide into smaller portions. Place on the lined tray. Drizzle with olive oil and season accordingly. Bake in oven for 15 minutes or until tender.
Step 2: Place pastry squares diagonally (to create a flower petal effect) into a greased pie pan. Bake in oven for 8 minutes or until slightlypuffed and golden. Remove from oven and use a clean tea towel to gently press down the centre of the pastry.
Step 3: While the tart is cooking, beat the eggs in a large bowl. Gradually add the milk, then stir in parmesan and season. When the case is ready, scatter over the tomatoes and pour over the egg mix. Bake for 15-20 mins until set and golden brown. Leave to cool in the case. Serve tart in slices topped with a bunch of roasted truss tomatoes and balsamic reduction.