1 slice sourdough cut ¾” thick
5ml EV olive oil per slice
1 clove garlic
100ml EV olive oil
40ml red wine vinegar
3g salt
1g fresh ground black pepper
2g caster sugar
Mixed heirloom tomatoes of different sizes and colours
Chive batons cut 2cm
Basil sprigs and smaller leaves left whole
Larger picked basil leaves torn to order
2 medium aubergines
5 plum tomatoes roughly chopped, seeds and skin left in
1.5g chilli flakes
2g mixed spice
3g toasted cumin
20g tomato puree
25ml balsamic vinegar
8g Maldon salt
200g shiitake mushrooms sliced and fried
80g onion finely diced
8 cloves garlic grated
12g chopped coriander
1 lemon zested
1 slice charred sourdough
20g red wine vinaigrette
130–150g mixed heirloom tomatoes
2g of each herb
2g Maldon salt
1g fresh ground black pepper
Rub the sourdough with EV olive oil on both sides.
Char on a hot grill on both sides.
Rub lightly with garlic on both sides.
Mix all ingredients together.
Slice the smaller heirloom tomatoes in half, 5 pieces per tartine.
Cut the larger tomatoes into wedges, 4 wedges per tartine.
Cut the smaller cherry tomatoes in half, 7 halves per plate to go around the tartine.
Rub the aubergines in oil and season all over well.
Grill on a barbecue until blackened and soft all over, then allow to cool.
Scrape out the centre, chop to a rough 2cm size and strain in a colander.
Add 50ml olive oil to a saucepan, once medium hot add the onions, spices and garlic.
Cook until a light golden brown.
Add the chopped mushrooms, tomatoes, seasonings and spices.
Continue to cook on a medium high heat until caramelised and well cooked.
Add 5g salt and the aubergine then cook for a further 30–40 mins at a steady simmer, stirring occasionally.
Deglaze with the balsamic vinegar and cook out for a further 3–5 mins.
Once cooked, add the lemon zest, coriander and remaining salt, mix well and spread on a flat tray to chill.
Spread the charred sourdough with aubergine relish.
Arrange the sliced tomatoes over the top, alternating varieties and colours.
Season with sea salt and fresh ground black pepper.
Drizzle with red wine vinaigrette.
Arrange the herbs over the tomatoes.
Finish with a final drizzle of vinaigrette.
1 slice sourdough cut ¾” thick
5ml EV olive oil per slice
1 clove garlic
100ml EV olive oil
40ml red wine vinegar
3g salt
1g fresh ground black pepper
2g caster sugar
Mixed heirloom tomatoes of different sizes and colours
Chive batons cut 2cm
Basil sprigs and smaller leaves left whole
Larger picked basil leaves torn to order
2 medium aubergines
5 plum tomatoes roughly chopped, seeds and skin left in
1.5g chilli flakes
2g mixed spice
3g toasted cumin
20g tomato puree
25ml balsamic vinegar
8g Maldon salt
200g shiitake mushrooms sliced and fried
80g onion finely diced
8 cloves garlic grated
12g chopped coriander
1 lemon zested
1 slice charred sourdough
20g red wine vinaigrette
130–150g mixed heirloom tomatoes
2g of each herb
2g Maldon salt
1g fresh ground black pepper
Rub the sourdough with EV olive oil on both sides.
Char on a hot grill on both sides.
Rub lightly with garlic on both sides.
Mix all ingredients together.
Slice the smaller heirloom tomatoes in half, 5 pieces per tartine.
Cut the larger tomatoes into wedges, 4 wedges per tartine.
Cut the smaller cherry tomatoes in half, 7 halves per plate to go around the tartine.
Rub the aubergines in oil and season all over well.
Grill on a barbecue until blackened and soft all over, then allow to cool.
Scrape out the centre, chop to a rough 2cm size and strain in a colander.
Add 50ml olive oil to a saucepan, once medium hot add the onions, spices and garlic.
Cook until a light golden brown.
Add the chopped mushrooms, tomatoes, seasonings and spices.
Continue to cook on a medium high heat until caramelised and well cooked.
Add 5g salt and the aubergine then cook for a further 30–40 mins at a steady simmer, stirring occasionally.
Deglaze with the balsamic vinegar and cook out for a further 3–5 mins.
Once cooked, add the lemon zest, coriander and remaining salt, mix well and spread on a flat tray to chill.
Spread the charred sourdough with aubergine relish.
Arrange the sliced tomatoes over the top, alternating varieties and colours.
Season with sea salt and fresh ground black pepper.
Drizzle with red wine vinaigrette.
Arrange the herbs over the tomatoes.
Finish with a final drizzle of vinaigrette.
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