The kitchen garden at Singita Serengeti House is a source of constant delight to our chefs, who love to spend a quiet morning wandering through the rows of vegetables and herbs, filling their bowls with ripe produce. These freshly-picked ingredients then make their way into the dishes of the day, sprucing up all manner of homemade salads, sauces and soups.

Lunchtime is always a highlight. Guests love the simple pleasure of sitting together at the long outdoor table after an action-packed game drive and perhaps a few cooling laps in the infinity pool. The menu is always fresh and flavourful, with generous platters of wholesome food served family-style for everyone to enjoy. One dish that perfectly reflects the homely feeling at Singita Serengeti House is this rustic tomato and onion tart. It's easy to make and delicious to eat - just serve with a leafy salad and some crunchy bread for the ideal midday meal.

Recipe: Tomato & Onion Tart

Ingredients - what you will need: 400g cooled, blind-baked puff pastry shell 4 ripe tomatoes 1 small bunch fresh basil ½ clove of garlic, chopped finely Salt and pepper Olive oil 2 small/medium red onions (or good shop-bought caramelized onion) 150ml basil pesto

Method - what to do: 1. Slice the tomato in thirds, width ways across 2. Place them on a baking tray and sprinkle with the chopped basil (keep a few leaves back for a garnish), garlic, salt and pepper 3. Drizzle with olive oil and roast in an 180˚C oven until the tomatoes turn slightly in colour (about 15 minutes depending on the type of oven used). Do not over bake the tomatoes as they still need to be nice and firm when used in the tart 4. Cut the onions into wedges (eight per onion) and place on a separate baking tray with some salt, pepper and a little bit of olive oil. 5. Place in the oven to roast until soft and the tips are nicely caramelized 6. Once the vegetables are cooked, remove from the oven and set aside to cool slightly 7. Spreading some basil pesto over the cooled puff pastry shell(s) 8. Place the roasted tomato and onion on top and put back into the oven at 180˚C for about 10 minutes to warm through 9. Remove the tart from the oven, place on a suitable serving plate and garnish with some torn basil and a drizzle of olive oil

If you love vegetarian cooking then you'll also enjoy our recipes for this versatile Tomato Jam, Beetroot Tart (a great weekend lunch option) and this unusual Asian-style Caprese Salad. Don't forget to let us know if you try these at home!