Summer is a beautiful season in Scandinavia, and the word that embodies it is “abundance”. The midsummer night doesn’t really get dark, the light is beautiful and it is only the sound of the blackbirds singing that indicates the day is ending. In stark contrast to the dark winter months, summer is all about the light, so your temperament is different and you long for different things: to be outside, to eat lighter meals and to enjoy as many fresh vegetables as possible. These two recipes would make a perfect summer’s evening meal (beach house optional but recommended): cold cucumber soup followed by a fresh and tasty tart with raw tomatoes on top of a smooth cream and crusty pastry. Velbekomme!Tomato tart (pictured top)At home in Denmark, I make this with rygeost, a fresh smoked cream cheese that’s often homemade. It’s almost impossible to find in the UK, though, so here I’ve used ricotta instead. This tart is for a warm day, when you feel like something light that carries the flavour of summer.Prep 20 minRest 1 hrCook 1 hrServes 4For the rye pastry125g plain flour, plus extra for dusting125g coarse stoneground rye flour
1 tsp fine sea salt
75g unsalted butter, cubed, plus extra for greasing75g full-fat natural yoghurtFor the filling200g ricotta100g creme fraiche
