Courgette and Cheese Tart with Beetroot and Bulgur Wheat Salad

I’ve always struggled to build the right kind of relationship with courgettes. They are so easy to grow provided you have sufficient space. However some late summer they produce so many that it becomes a struggle knowing quite what to do with them all. On a good day I can pick 6 to 8 of them, only to find another crop just a few days later.

We recently had our first frost as winter starts to show its face and with that the courgette plants wither and start the process of becoming next year’s compost. Funny thing is, I miss them. I miss being able to pick my own and I refuse to buy them from the supermarket out of season. However if you are more relaxed about your courgette relationship you could try this tart

This is like a quiche but made with puff pastry rather than shortcrust. Despite blind baking to restrict the amount of rise in the pastry, it still takes on a life of its own. Very different to a traditional quiche or tart.

I served it with a salad made from raw beets, carrots and bulgur wheat.

To make the tart
1 onion – finely sliced
2 medium courgettes – sliced
2-3 tablespoons olive oil
6 eggs
A splash of cream (optional)
1 pack of puff pastry – I use ready rolled for ease
150g crumbly cheese – Lancashire, Feta, Wensleydale all work well
salt and pepper

Put the oven onto 200C. Line a loose bottomed, metal tart tin with the pastry. This usually requires using two pieces of pastry so make sure there are no cracks in the join else the filling will leak through. Keep the off cuts for now. Pop a sheet of baking parchment over the base, fill with baking beans (or use dried beans or chick peas) to weigh it down, then bake for around 15 minutes. Remove from the oven and discard the parchment. Let the beans cool and store them for reuse.

Meanwhile you can make the filling. Heat the oil in a large frying pan and fry the courgette slices over a high heat. You want a little colour to develop as this adds some flavour to the otherwise bland courgettes. When browned and a little charred on both sides, remove and allow to cool. Turn the heat down and fry the onion gently until browned and starting to caramelise. Add these to the courgettes and allow to cool.

Beat 6 eggs with the cream if using, season to taste then add the cooled courgettes and onions along the the crumbled cheese. Pour into your par-baked pastry case. If you like you can use the off cuts of pastry to make a lattice top as per the photo. Brush with a little milk then place in the oven for 35-45 minutes until browned and the egg filling has set. Remove from the oven and from the tin and serve with the salad.

For the salad
1 medium beetroot
1 medium carrot
100g bulgur wheat
3 tablespoons olive oil
Juice of half a lemon
2 tablespoons pomegranate molasses
A very large handful of Parsley
salt

Boil a kettle. Pop the wheat in a bowl. Just cover with boiling water and leave until all the water has been absorbed.

Take a large mixing bowl and grate the beetroot and carrot. Roughly chop the parsley and add this then add the other ingredients including the cooked bulgur wheat. Mix well and season to taste

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Sweet Potato, Leek and Gruyere Tart

It was Bruce Feirstein who wrote Real Men Don’t Eat Quiche. So this, rather than being a quiche, is a tart.

This should be enough to feed four or five people depending on what you serve with it

375g pack of shortcrust pastry – I used to make my own but bought pastry is pretty cheap and pretty good
1 knob of butter and a splash of olive oil
2 small leeks – cut in half lengthwise then sliced into thin half rounds
1 medium sweet potato – peeled and diced quite small
150g gruyere cheese (or some other strong cheese) – grated
4 large eggs
a good pinch of ground nutmeg
salt and black pepper

Heat the butter and oil in a frying pan and add the leeks and sweet potato. Fry gently for 15 minutes or so until the potato is soft – the exact time will depend on how big or small you like your dicing to be.

While that is going on, put the oven on at 200C. Line a 20cm loose bottom tart tin with the pastry. The ready rolled stuff is great, but they always make it too narrow so you have to patch it up a little. Make sure it is all well sealed then blind bake with some baking beans and greaseproof paper for around 15 minutes.

Let the leek and potato mixture cool a little, then add the nutmeg, salt and pepper. Take a large bowl and best the eggs with the grated cheese. You can add a splash of milk or cream if you like but that’s not necessary and doesn’t add much to the dish. Now stir in the leek and sweet potato mixture. Tip into the part-baked pastry case and return to the oven for 25 minutes until the filling has set and the top is beautifully browned

Serve with a salads, or new potatoes, or both.

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Cauliflower & Kale Tart

Tart, flan, quiche. Call it what you will, the combination of light, fluffy egg and thin, crisp pastry is something I never tire of.

Frying the cauliflower until charred brings out flavour. Don’t be afraid if you think you are burning it. The more colour, the more flavour.

I cheated here and used a ready rolled packet of shortcrust pastry. Less washing up and so much easier despite the fact they are made just a little too narrow for most tart tins.

1 pack shortcrust pastry
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 small cauliflower – divide the florets then slice
A couple of handfuls of kale or cavalo nero
1 onion – finely sliced
8 eggs
2-3 tablespoons creme fraiche
100g or so of strong cheese – grated

Put the oven on to 180C

Heat the oil in a large pan and fry the cauliflower over a medium heat until browned and slightly tender. Remove from the pan and fry the onion until it starts to brown.

Set aside to cool.

Plunge the kale into boiling water for 5 mins. Drain then leave to cool.

Beat the eggs and creme fraiche in a large bowl then add the grated cheese and the cooled vegetables.

Roll the pastry a little to fit then use it to line the base and sides of a deep pie dish, making sure there are no cracks or holes. If you have any cracks the filling will seep through leaving a soggy base to your tart. Spread the mustard over the base of the pastry, then tip in the filling mixture.

Bake in the oven for 35-45 minutes or until browned on top and set in the middle. Leave to cool and set for 5 minutes before serving.

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