Recipes: Smoky tomato lasagne and crackly apple tart by Debbie Skelton

Smoked tomato lasagne and crispy apple tart

As the cold weather kicks in, we witness the slow demise of our tomato plants that have been so prolific during our short growing season in Canberra. These poor plants don't seem to understand that it's time to call it a day, and still keep on producing.

Our very Mediterranean weather over the summer provided perfect tomato-growing conditions, and I'm now ready to harvest the very last of the just ripe crop. Whenever I use my own garden produce, I automatically revert to my peasant roots and feel an overwhelming urge to pickle, salt or smoke. So, it is into the smoker for these little babies. Not only will this provide an exotic end for the last few fruits, but I reckon it gives an extra punch to a non-traditional lasagne that I have in mind.

To smoke the tomatoes, I improvise a stovetop smoker by adapting an old stainless stockpot. I place some foil on the inside base, then a handful of hickory chips, another layer of foil, and then an old round metal cake cooler over the foil. Into the pot goes three large, salted, halved tomatoes cut side up on the cake cooler and then I use more foil around the lid to create a tight seal to prevent the smoke from escaping.

The exhaust goes on maximum suck, I place my smoker over a medium heat until I can smell the faintest smell of smoke, then reduce the heat to low and continue cooking for fifteen minutes. I then remove the foil and lid, and lift the tomatoes out carefully. They are clearly well smoked, a pretty rosy red colour and dripping with sweet juices. If you prefer a lighter smoke flavour, cook for five to 10 minutes only.

The smoked tomatoes are the superstars here and they lend a powerful punch and intense richness to this dish, so much so that you don't need big servings to satisfy. If you are not a fan of the smoke flavour, this lasagne could also be made without smoking the tomatoes, although it would benefit from using very ripe and punchy tomatoes. We finish our meal with a gorgeous, crispy, rosy apple tart, to celebrate the seasons. Perfect for this time of year. Please note that the almond paste used in this tart needs time to thicken in the fridge first, so it should be started a few hours prior to cooking. Any leftover lasagne or béchamel sauce can be frozen for later use.

asagna

Serves 6 to 8

3 large, ripe tomatoes, halved
400g tin of tomato puree
2 tsp brown sugar
pinch of grated nutmeg
salt and pepper
1 cup of bechamel sauce
2 tbsp butter
2 tbsp olive oil
300g mushrooms, sliced
400g ricotta cheese
2 eggs, lightly beaten
¼ cup basil, chopped
500g raw Italian sausages, sliced into 1.5cm slices
250g fresh lasagne sheets
200g mozzarella cheese, grated

Preheat the oven to 175C and lightly grease a 28cm x 20cm lasagne dish or size thereabouts. Using a stovetop smoker, smoke the tomatoes, cut side up and salted. When cooked, remove the tomatoes from the smoker, allow to cool, and peel off the skins.

Place the skinned tomatoes in a bowl and puree with a blender. Stir in the tinned tomato puree and mix the béchamel sauce through. Season with salt, pepper, nutmeg and brown sugar. Set aside.

Warm the oil and butter together in a large frypan over a high heat. Add the sliced mushrooms and fry until the moisture has cooked out of the mushrooms and softened, about 10 minutes. Set aside.

In another bowl, mix the ricotta, basil and eggs together, adding salt and pepper to taste. Set aside.

To assemble, spread one cup of the smoked tomato sauce mixture in the bottom of the lasagne dish. Place a layer of lasagne sheets over the sauce, cutting to fit. Add another cup of smoked tomato sauce, then half the mushrooms, half the sausage, and dollop with half the ricotta mixture. Repeat the layering, ending with the remaining sauce. Sprinkle the top with grated mozzarella cheese.

Cover tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the cheese is golden, about 30 minutes extra. Allow the lasagne to stand for about 15 minutes before serving. The lasagne will hold together better the longer it is allowed to sit. This allows the lasagne sheets to absorb the juices.

Bechamel sauce

4 tbsp unsalted butter
4 tbsp plain flour
2 cups warmed milk
salt and pepper

In a medium saucepan over medium heat, melt the butter. Add the flour and stir for about two minutes. Continue stirring to keep the mixture from browning.

Gradually pour in the warmed milk, whisking constantly. Bring the milk mixture to the boil and then reduce the heat to low, and, still whisking, let simmer for about 5 minutes. Season to taste with salt and pepper.

Crackly apple tart

Almond paste

¼ cup sugar
¼ cup almond meal
1 large egg
½ tsp vanilla paste
5 tbsp double cream

Tart

7 sheets of filo pastry, cut to 23cm x 33cm
5 tbsp unsalted butter, melted
3 tbsp sugar
3 sweet, red apples
3 tsp apricot jam, strained to remove solids so only the gel is remaining.
2 tsp water

Mix the almond meal and sugar together in a bowl. To make the almond paste, beat the egg, vanilla and salt together in a large bowl. Whisk in half the almond and sugar mixture and then the cream. Finish by whisking in the remaining almond and sugar mixture. Cover with plastic wrap and chill for a couple of hours.

Preheat oven to 175C and prepare a rack in the centre of oven. Line a biscuit tray with baking paper or a silicone sheet.

Place a sheet of filo pastry on the tray and brush gently with the melted butter and sprinkle with a teaspoon of sugar. Cover the sheet of filo with another sheet and repeat the process of stacking, buttering and sugaring until all the filo is used up. Carefully spread the almond paste over the top sheet, being careful not to tear the sheet and leaving a narrow border without paste around the edge of the filo sheet.

Slice each apple in half and remove the cores. Slice each half into very thin slices and arrange in 3 vertical rows over the almond paste. Press the slices down so they are embedded slightly in the almond paste.

Bake the tart for about 30 minutes or until the apples are soft when pricked with a sharp knife. If the apples are very pale, you can place under a grill for a few minutes to bring them up in colour.

Transfer the tray to a cooling rack. Heat the strained jam and water in a microwave to form a glaze. Gently brush the glaze over the entire tart. Serve sliced or broken up with fingers, warmed or at room temperature with cream or ice cream.