Both of these recipes come from restaurants in London, and both are absolute delights. Enjoy!

Fresh Tomato and Basil Tart
A recipe from The Four Seasons on the Park

For the pastry crust:
225 gr. flour
pinch or salt
100 gr. butter, cut into small cubes
1 egg

For the filling:
2 Tbsp. fresh basil, shredded finely
675 gr. firm tomatoes, peeled and sliced thinly
salt and black pepper to taste
4 Tbsp. olive oil

Sift the flour and salt onto a clean work surface. Make a well in the center of the flour and put the butter and egg in it. With the fingertips, work the butter and egg together with the flour until well blended. The dough should cling together leaving the work surface clean (if it is too dry add a few drops of water). Knead the dough lightly for about 3 minutes, until it forms a smooth ball, and then place in a plastic bag and chill for at least 30 minutes before using.

Roll out the pastry and use it to line a 26 cm. flan dish. Prick the base lightly with the tines of a fork and then place a sheet of waxed paper in the pastry case. Fill with rice and bake the shell blind for 8 - 10 minutes in an oven that has been preheated to 200 degrees Celsius. Remove the rice (which may be used later in the usual way) and waxed paper and then bake for another five minutes. Remove the pie shell from the oven and reduce the temperatureto 180 degrees Celsius.

Sprinkle half of the basil over the pastry base. Add the sliced tomatoes, arranging them evenly on the pastry. Season generously with black pepper and sparingly with salt. Spoon the olive oil over the tomatoes and sprinkle the remaining basil over the top. Bake until the tomatoes are just cooked (15 - 20 minutes), and serve either hot or cold as a first course. (Serves 8).

Rabbit Terrine
A recipe from Le Gavroche

1 large rabbit, about 2 - 2 1/2 kilos
225 gr. lean pork or goose breast, cut into chunks
225 gr. bacon or the fatty part of a smoked goose breast
1 large onion, peeled and quartered
2 Tbsp. parsley, chopped
2 tsp. thyme, chopped
6 juniper berries, crushed
2 cloves garlic, crushed
salt and black pepper
1/4 cup dry red wine
2 Tbsp. brandy or Cognac
6 thin slices bacon or smoked goose breast

Bone the rabbit and cut the meat from the back into strips. Set the meat from the back aside. Remove the remaining meat from the bones and in a food processor mince this together with the pork, bacon and onion. Combine the minced ingredients with the parsley, thyme, juniper, garlic, salt and pepper to taste, wine and brandy and mix well.

Grease a 1.5 liter terrine dish well. Place half the minced mixture in the base of the terrine, pressing it down evenly. Lay the reserved strips of meat and the sliced bacon on top and then spoon the remaining minced mixture into the terrine. Smooth down evenly and then cover the pate with a piece of greased aluminum foil and put the lid on the terrine.

Pour hot water into a large rectangular oven dish to a depth of 2.5 cm. Stand the terrine in the oven dish and bake in an oven that has been preheated to 160 degreesCelsius for 2 1/2 hours. Remove from the oven and place weights evenly on top of the aluminum foil. Let cool and then refrigerate overnight. Remove the weights and put the lid back on the terrine. Store in the refrigerator until required. (Serves 10 - 12).

© Daniel Rogov