Donal Skehan's summer brunch recipes Tomato, Ricotta and Thyme Tartlets with Summer Salad. Photo: Donal Skehan Ricotta Pancakes with Lemon Curd. Photo: Donal Skehan One Pan Tomato Eggs.
Photo: Donal Skehan Mid-August in Ireland is my favourite sweet spot of summer. The days are still long and light, but there’s a gentle shift in the air, a hint of autumn to come. It’s a time to savour the season’s best before it slips away.
Tomatoes are undoubtedly the star of the show this time of year. An essential pilgrimage is to north Co Dublin to McNally’s Family Farm, as there’s nothing quite like an organic McNally’s tomato — their cult following is entirely justified. Sweet, juicy, and bursting with flavour, they elevate any dish.
My garden is also producing courgettes at a relentless pace. I’ve been turning them into simple yet satisfying dishes, like summer ratatouille and a sharp, vinegary dish which douses thinly sliced courgettes in lemon, white wine vinegar and some extra-virgin olive oil with plenty of sea salt — left to sit for a couple of hours will transform them. This week’s three recipes are my go-to for a leisurely weekend brunch, a perfect way to enjoy the last lingering days of summer.
Tomato, ricotta and thyme tartlets with summer salad epitomise the season. Whether you opt for individual rustic tartlets or a grander, shared tart, the combination of sweet tomatoes, creamy ricotta and fragrant thyme is simply irresistible. Serve with a vibrant salad.