Click HERE for the recipe
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)
Click HERE for the recipe
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