Tomato and Lovage Tart


September’s Herb of the Month is Lovage. For far too long we have ignored this lovely, once-popular herb. We’ve written about it before in the ‘Lovin’ the Lovage’ blog and here’s another recipe to encourage you to venture further down the Lovage path.


SERVES: 2 PREP TIME: 25 minutes COOK TIME: 15-20 minutes


3 or 4 medium tomatoes, sliced thickly to around 15mm

A pinch of salt

1 dessert spoon wine vinegar

1 level tsp sugar

1 dessert spoon butter

1 tsp lovage leaves, finely chopped

1 tsp cold pressed rapeseed oil

200g ready rolled puff pastry 1 tbsp tomato passata (or British Herb Kitchen Tomato & Lovage Passata)


Pre-heat oven to 200C/180 fan/gas 6. Place sliced tomatoes in a sieve or colander and sprinkle with salt. Leave over the sink to drain for 15-20 minutes.

Mix vinegar and sugar in a bowl and add to a cast-iron skillet or another oven-proof frying pan. Heat the mixture over a medium heat and add the butter. As soon as it melts add the tomatoes in a single layer. Allow them to caramelise for 5-7 minutes. Sprinkle with the chopped lovage and drizzle with rapeseed oil.

Cut a circle of puff pastry the size of the base of your pan. Spread with tomato passata and add to the pan, passata side down, tucking the sides down around the tomatoes.

Put it in the oven for 15-20 minutes until the pastry looks puffed and golden. Turn out on to your serving plate by quickly turning it up side down on to the plate. Sprinkle with the remaining chopped lovage and serve.

Victoria McNeill