Relish Recipes

I am finally reaping the benefits of my vegetable garden and trying to find ways to use my plethora of cherry tomatoes. Vegetable gardening has always been an enjoyment for my husband, so I leave the planting up to him, but he leaves the harvesting and "production" up to me. Of course I'll often find him picking a tomato or two himself, but for the most part, he drops the harvest on the counter and that's a subtle message that I can now create something with it. 

This week, I was inspired by Tieghan Gerard's Half Baked Harvest blog to create this simple and easy recipe with everything I had in my garden. I have pots of herbs including basil, oregano and thyme, lots of tomatoes, bits of cheese, a package of puff pastry in the freezer and a jar of pesto in my fridge. Bingo, lets make these tarts. Once they are baked, the pastry turns a light golden brown and the tomatoes burst creating this delicious flaky tart. I served them warm for supper with a simple salad of lettuce, grated carrots and more sliced tomatoes. 

Read More to get the recipe including our Top Tips for Working With Frozen Puff Pastry and links to all the Relish tools and ingredients you will need to make this recipe. Enjoy!

Don't be intimidated by kohlrabi! Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens.

 From Jam Bake by Camilla Wynne, Penguin Random House, 2021

This jam is a great solution for those times when you come home from the farmers' market with a half pint of every berry you couldn't resist buying but aren't sure what to do with them. I came up with this recipe when I moved to a house to a house with my first real honest-to-god garden in the ground and started planting the berries I'd always of growing; black and golden raspberries, black currants and jostaberries. The trouble is, most berries take a few years to get established, so I only had a handful of each the first few years. On their own, each bush's harvest was just a snack, but together they made a jam. This recipe also works well with frozen fruit. If you buy an extra half pint of berries every time you go to the maket, throw them into the freezer and come November, when you're facing the true onset of winter, you can make what tastes like British summer pudding - a mixture of juicy sweetened berries encased in soft white bread. - Camilla Wynne