Culinary Hotline - Teresa Ulyate
Celebrating one of our favourite chefs and her very first cookbook, Teresa Ulyate’s Cupcakes & Couscous: From My Kitchen To Yours
All recipes by Teresa Ulyate
Ingredients:
- Pastry
- 210 g cake flour
- 2.5 ml fine salt
- 120 g cold butter, cubed
- 1 egg, lightly beaten
- 10 ml Dijon mustard
- 25 ml cold water
- Tomato Filling:
- 350 g tomatoes, thinly sliced
- 5 ml chopped fresh rosemary
- 5 ml dried oregano
- 2 cloves garlic, minced
- 1.25 ml fine salt
- 1.25 ml freshly ground black pepper
- 50 g grated Parmesan cheese
- fresh basil leaves, to serve
How To Make Tomato Galette
- To make the pastry, combine the flour and salt in a bowl.
- Add the butter and rub it in with your fingertips until evenly dispersed.
- Add half of the egg to the dry ingredients, reserving the rest for later.
- Add the mustard and half of the water.
- Cut the liquid ingredients in with a knife.
- Bring the dough together with your hands, adding a little extra water if necessary.
- Wrap the dough in cling wrap and refrigerate for 1 hour.
- To make the tomato filling, place the tomatoes in a bowl and add the rosemary, oregano, garlic, salt and black pepper.
- Toss together gently and leave to stand for 10 minutes.
- Drain away any liquid that has collected at the bottom of the bowl.
- Preheat the oven to 200 °C and line a baking tray with baking paper.
- Roll the pastry out into a rough circle about 3 mm thick.
- Sprinkle three-quarters of the Parmesan cheese over the pastry leaving a 2-cm border around the edge.
- Layer the tomatoes on top of the cheese, allowing them to overlap slightly.
- Fold in the edges of the pastry.
- Brush the leftover beaten egg over the crust, then sprinkle the remaining Parmesan over the tomatoes.
- Bake for 35–40 minutes until the pastry is golden.
- Scatter basil leaves over the top, slice and serve.
Ingredients:
- Base
- 200 g Tennis biscuits
- 100 g butter, melted
- Cherry Sauce
- 85 g frozen whole cherries
- 15 g castor sugar
- 20 ml water
- Cheesecake Filling
- 250 g full-fat cream cheese
- 100 g castor sugar
- 5 ml vanilla extract
- 2 eggs
- 100 g white chocolate, melted
- fresh cherries or berries, to decorate
How To Make Cherry Cheesecake Tart
- Preheat the oven to 160 ºC. Grease a 25-cm round loose based tart tin, or use a 35-cm oblong tin.
- To make the base, crush the Tennis biscuits in a food processor or place them in a zip-seal bag and finely crush them with a rolling pin.
- Tip the crumbs into a bowl and add the butter.
- Mix very well, then tip the crumbs into the tart tin.
- Press the crumbs firmly onto the base and up the sides in an even layer.
- Carefully transfer the tin to a baking tray and set aside.
- Next, make the cherry sauce by placing the cherries, sugar and water in a small saucepan.
- Stir over a medium heat to dissolve the sugar.
- Bring to a simmer and allow to bubble gently for 8 minutes or until most of the liquid has reduced and only a little remains.
- Mash the cherries with the back of a wooden spoon as they simmer.
- Set the sauce aside to cool.
- To make the filling, place the cream cheese, sugar and vanilla in a mixing bowl.
- Use an electric beater to whisk until smooth.
- Add the eggs one at a time and beat to incorporate. Whisk in the chocolate.
- Pour the cheesecake filling into the prepared base.
- Give the cherry sauce a stir, then drop teaspoonfuls on top of the filling.
- Use a thin skewer to swirl the cherries into the filling and create patterns.
- Bake the cheesecake for 30 minutes. It should be set but have a slight wobble in the centre.
- Set aside to cool, then refrigerate for 1 hour or overnight until completely chilled.
- Decorate with fresh cherries or berries, slice and serve.