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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

No-fuss ham & crème fraîche tart
No-fuss ham & crème fraîche tart
A star rating of 3.6 out of 5.5 ratings

Puff pastry works well in savoury dishes as well as sweet. This light tart makes a simple and tasty summer snack

Beetroot, bean & feta salad
Beetroot, bean & feta salad
A star rating of 4.2 out of 5.15 ratings

Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures

Nutrition: per serving

  • kcal402
  • fat13g
  • saturates3g
  • carbs55g
  • sugars7g
  • fibre4g
  • protein14g
  • salt1.7g
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Method

  • step 1

    Split the baguette lengthways and drizzle the cut sides with oil. Halve the tomatoes, then squeeze the pulp into the bread (see tip, right, for using the remaining tomato) and season. Cover half the baguette with ham and scatter with rocket. Put the top of the baguette on and press down. Cut into 4 and wrap tightly in foil. See tip, below left.

RECIPE TIPS
TASTE TIP

Make this in the morning and wrap it tightly in foil, by lunchtime the tomatoes, oil and seasoning are thoroughly soaked into the bread – which is just how it should be.

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 4.8 out of 5.4 ratings

bluejay

A star rating of 5 out of 5.

I have used the olive oil/ tomato pulp (with lots of seasoning) method with other baguette fillings such as grated smoky cheese, prawns, flaked salmon etc. A topping of rocket or watercress adds the final touch and by lunchtime one has a real treat.

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