There was a bit of joking on Twitter the other night about how we should make one recipe that covered all the blog challenges, then we could have the rest of the month off! I haven’t managed to cover quite all the blog challenges with this post but it ticked off quite a few.
My courgette/zucchini plant has sucked up all the rain and produced some huge fruits, so although I had planned to make the Pea, bean and bacon tart from the July issue of BBC Good Food, I decided to adapt it to use the courgettes, hmmm maybe I could use some tomatoes too, oh and that half block of Feta cheese, so no need for the bacon and I’ll make my own pasty instead of using frozen shortcrust like in the recipe…not much of the recipe left to be honest!
Roasted Courgette Tomato, Feta and Basil Tart
1 quantity of butter shortcrust pastry blind baked in a flan case (click through to the link for full recipe)
For the roasted vegetables
2 large or three medium courgettes/zucchini
8 small tomatoes, halved
3 tbsp olive oil
1/2 tsp salt
Heat the oven to 200C, slice or dice the courgettes into even sized chunks, halve the tomatoes. Place the vegetables in a roasting dish and coat with the oil. Sprinkle with salt and roast in the oven for 20-30 minutes until starting to blacken round the edges. Remove from oven and drain the juices into a bowl.
For the filling
100g Feta cheese, cubed
300ml double cream
4 large eggs
juices from the roasted vegetables
6-8 basil leaves
freshly ground pepper
Place the roasted vegetables into the baked tart case, top with the cubed feta and torn basil leaves. Season with freshly ground pepper.
Beat the cream and eggs together and stir in the saved juices from the roasted vegetables. Pour over the vegetables and cheese and bake at 160C for 35 minutes until set and golden.
Roasting the veg means that the pastry doesn’t go soggy and it makes a nice firm filling, very tasty indeed.
I’m entering this tart for One Ingredient, the July ingredient is ‘The Tomato’ and it is being hosted this month by Jacqueline at How to Cook Good Food who shares this challenge with Working London Mummy
And..Veggie/Fruit a Month which is featuring the Zucchini for July and is being hosted this month by Cook’s Joy
Okay, so far three challenges busted with one dish, now to the salad I served with the tart
Giant Couscous, Butternut and Walnut Salad
I’ve been reading about Giant Couscous, so when I saw a bag at the farm shop last week, I popped it in my basket. Also in GoodFood July issue was this recipe which was perfect to try out the giant couscous. This time I stuck to the recipe!
I hope the recipe will go onto the website soon and I can link back, but it is basically roasted dice of butternut squash which have been sprinkled with chilli powder (I roasted them in a separate dish but at the same time as the courgettes and tomatoes). You cook the couscous for five minutes, then mix through the roasted squash and the oil it has been roasted in and add walnut pieces, the seeds and juice of half a pomegranate and juice of half a lemon with a handful of chopped mint.
What a lovely salad it was, the squash pieces were quite hot as I probably used more chilli than I should and used chilli flakes rather than powder! However, as the couscous is bland if you ate it altogether, the heat was about right. I loved the fresh juiciness of the pomegranate seeds, the green bite of the mint and earthy crunch of the walnuts. I would definitely make this again.