Summer in Scandinavia is a season of abundance, with long, light evenings that inspire lighter meals and fresh vegetables. Danish chef Trine Hahnemann shares two recipes that capture this spirit: a cold cucumber soup and a vibrant tomato tart, perfect for a summer evening meal.
For the tomato tart, Hahnemann uses a rye pastry base. Mix 125g plain flour, 125g coarse stoneground rye flour, and 1 tsp fine sea salt. Rub in 75g cubed unsalted butter until crumbly, then mix in 75g full-fat natural yoghurt. Knead lightly, roll out to 4-5mm thick on a floured surface, and line a buttered 28cm pie dish. Chill for an hour, then blind bake at 200C (180C fan) for 15 minutes with baking beans, then 15 minutes more without.
For the filling, mix 200g ricotta with 100g creme fraiche. Spread over the cooled pastry base, then arrange sliced tomatoes (ideally in various colours) in a circular pattern. Drizzle with 3 tbsp olive oil, season with salt and pepper, and scatter with finely sliced spring onion and chopped dill. Serve immediately.
The cold cucumber soup requires advance preparation. Sauté 2 chopped shallots in olive oil until translucent, add 2 roughly chopped cucumbers and 200ml white wine, then pour in 1 litre vegetable stock. Simmer for 5 minutes, cool, then blend with remaining olive oil, chopped parsley, tarragon, mint, salt, pepper, and lemon juice. Chill for at least 8 hours. Serve cold with yoghurt and crispbread.
