Tomato Charlotte

This dish is a trick – in that it looks like a pizza – but is a treat in that it is rich in tomato, cheese and breadiness but requires no dough mixing or kneading; the crust element is straightforward buttered slices of bread.

It’s taken from Charlotte Popescu’s excellent book – Vegetables, Grow them, Cook them, Eat them.

This is the orginal recipe with quanties to serve 4. I made it with half measures but there was still plenty, so depending on how much comfort you think you might need to deal with all the clock confusion – make as you wish. I don’t think it’s a dish that requires refinement or accuracy. I also enjoyed dusting off a sturdy but seldom used glass pyrex pie dish. I’ve a couple which once belonged to my mum – and I can’t remember what she would have used them for – apple crumble perhaps ? These days it’s seldom you see them recommended as baking vessel of ch0ice. However despite their overwhelming functionality when it comes to design and appearance, they’ve a cosy aura about them, perfect for the months ahead.

• 12 thin slices of brown bread, buttered
• 1kg tomaotes, skinned and slices
• 1 teaspoon of sugar
• 1 teaspoon of basil ( I used dried – more inkeeping with pyrex dishes me thinks)
• 50g grated cheddar

Cut each buttered slice of bread into three. Allow life to get the better of you for once -  and let the slices fall butter side down into the dish. Once the first bread layer is done, make a layer of the tomato slices. Sprinkle with sugar, basil, salt & pepper. Add another layer of bread, butter side down. Top this with a layer of tomatoes and again, sprinkle with sugar, basil , salt & pepper. Press down with your hands. Sprinke with the grated cheddar. Put in a 180c oven for 30 minutes.

A feather eiderdown of a dish that serves up great big autumn hugs.