As Summer reaches its end properly this Sunday (yes, I stick to my French seasons calendar), I want to grab on its last moments of warmth until it is back in June next year. It may be grey and misty outside but I know I can put Summer on my plate one last time with some delicious courgettes, a bit of tomato and the aroma of oregano.
Next week, I will officially welcome delicious and seasonal Autumn ingredients back in the kitchen.
Next week, I will officially welcome delicious and seasonal Autumn ingredients back in the kitchen.
I used the following recipe for my second food photography project/assignment. I blogged about it on my photography blog where you can see the second style of images I used for the same recipe.
I first made the courgette and goats cheese tartlets when I lived in Australia. I had quite a few vegetarian friends there and it was a perfect thing to cook when they were over for dinner. It is very simple to make and so tasty! For a gluten free alternative, just replace the plain flour with buckwheat flour.
I first made the courgette and goats cheese tartlets when I lived in Australia. I had quite a few vegetarian friends there and it was a perfect thing to cook when they were over for dinner. It is very simple to make and so tasty! For a gluten free alternative, just replace the plain flour with buckwheat flour.
Courgette and Goats Cheese Tartlets Recipe (Vegetarian)
Ingredients (make 6 tartlets)
2 tablespoons tomato puree
2 tablespoons lukewarm water
dried oregano
300g courgettes (zucchini, sliced in thin ribbons lengthways, discard the seedy core)
100g fresh goats cheese
pepper
For the shortcrust pastry
100g plain flour (plus extra for dusting)
50g diced unsalted butter
25g cold water
1 pinch salt
1. To make the dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm. Leave to rest in the fridge for at least 30 minutes.
2. Preheat the oven to 180ºC.
Dust a large flat surface with flour. Roll out the dough (about 2 or 3mm thick) and cut out six 10cm-diameter circles (you can use cookie cutters for that or your tartlet tin). Line 6 tartlet tins (10cm diameter) with the small circles of dough. Prick the bottom of each with a fork.
3. Mix the tomato puree and lukewarm water in a small bowl. Divide the mixture between the six tartlets and spread with the back of a teaspoon. Sprinkle some dried oregano on the tomato puree.
4. Divide the courgette ribbons between the tartlets (you can choose to make mini roses, see pictures above, or just pile them in). Crumble the goats cheese with your fingers or a fork, divide it between the tartlets on top of the courgette ribbons. Season with pepper (I do not add salt as I feel like the cheese already contains enough).
Place the tartlets on a baking tray on the middle shelf of the oven and bake for 20 to 25 minutes (until the pastry and cheese are golden).
Serve the tartlets with a side salad. Bon appétit!
Ingredients (make 6 tartlets)
2 tablespoons tomato puree
2 tablespoons lukewarm water
dried oregano
300g courgettes (zucchini, sliced in thin ribbons lengthways, discard the seedy core)
100g fresh goats cheese
pepper
For the shortcrust pastry
100g plain flour (plus extra for dusting)
50g diced unsalted butter
25g cold water
1 pinch salt
1. To make the dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm. Leave to rest in the fridge for at least 30 minutes.
2. Preheat the oven to 180ºC.
Dust a large flat surface with flour. Roll out the dough (about 2 or 3mm thick) and cut out six 10cm-diameter circles (you can use cookie cutters for that or your tartlet tin). Line 6 tartlet tins (10cm diameter) with the small circles of dough. Prick the bottom of each with a fork.
3. Mix the tomato puree and lukewarm water in a small bowl. Divide the mixture between the six tartlets and spread with the back of a teaspoon. Sprinkle some dried oregano on the tomato puree.
4. Divide the courgette ribbons between the tartlets (you can choose to make mini roses, see pictures above, or just pile them in). Crumble the goats cheese with your fingers or a fork, divide it between the tartlets on top of the courgette ribbons. Season with pepper (I do not add salt as I feel like the cheese already contains enough).
Place the tartlets on a baking tray on the middle shelf of the oven and bake for 20 to 25 minutes (until the pastry and cheese are golden).
Serve the tartlets with a side salad. Bon appétit!
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