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New Zealand Herald, Saturday Jan 22, 2011

One of New Zealand's best-loved chefs has updated some of our favourite recipes with a healthy twist.

 Julie Le Clerc has long been known for her innovative cooking and trusty recipes but her latest book, Made by Hand, goes a step further by re-figuring old favourite recipes into healthier versions, without losing flavour along the way. In a nod to current health needs - or fads - recipes are tagged with a dietary requirement so that harried cooks can cater to their guests' needs for gluten, wheat, dairy or egg-free and even for vegans (some recipes have more than one alternative). As always, Julie packs in flavour, ensuring cooks don't have to put up with boring or tasteless, and can make the most of natural ingredients prepared simply.

Julie also dips into our craving for more natural ways to run our households the way our nanas did, with sections on the natural pantry, staring a kitchen garden, recycling and reusing, eco cleaning and more. This summer tart makes the most of fresh-from-the garden tomatoes and a flavoursome pastry that can be used for any quick lunch tart or pie.

Upside-Down Tomato Tart with Olive Oil Pastry

Serves 4

12 small vine-ripened tomatoes
3/4 cup plain flour
1/2 cup wholemeal flour
1/4 tsp salt
2 cloves garlic, crushed
1/4 cup olive oil
1/4 cup boiling hot filtered water
Extra flour, for dusting
1/2 cup quality black olives, cut in half and pitted
Olive oil, to grease pan
Salt and freshly ground black pepper
1 Tbs fresh oregano leaves

Full story including instructions on how to make olive oil pastry at New Zealand Herald.