squash bacon & brie courgette tart w green beans
light lunch - pastryless quiche w/ roasted squash caramelised onions & garlic & bacon topped w/ brie served w/ fine green beans
IngredientsMakes: 688g (2)
| 328g | squash bacon & brie courgette tart | (recipe below) | |
| 360g | green beans & bacon courgette | (recipe below) |
squash bacon & brie courgette tart
pastryless quiche w/ roasted red kuri squash caramelised onions garlic & bacon topped w/ brie
IngredientsMakes: 984g (6)
| 350g | roast garlic & onions | (recipe below) | |
| 240g | roast red kuri squash | (recipe below) | |
| 140g | just cooked extra thick cut smoked back bacon | (recipe below) | |
| 250g | (5) | medium eggs | |
| 50g | double cream | ||
| 50g | brie | ||
| 195g | courgette tart case | (recipe below) | |
| 2g | salt | ||
| 1g | black pepper |
Method
| First things first bake a squash w/ garlic, herbs & onions a la roast red kuri squash w garlic & onions use all the garlic & onions for the base & freeze the squash you don't need. 10mins prep, 2h roast. |
| While that's in the oven cook off the bacon & whisk the eggs & cream / milk mix and slice the brie. |
| Make the courgette tart case. |
| Once the baked squash garlic & onions is ready and has cooled enough to handle remove the skins from the garlic & and any dry bits of onion & line the botom of the tart w/ them. Top that w/ roast squash chunks, and chunky bacon bits. |
| Fill w/ egg & cream / milk mix and top w/ slices of brie. |
| Season & bake @ 200C / 10mins then turn down oven bake 150C / 10mins. |
| For the roast squash chunks you may want to remove the skin it depends how long the squash has cured for. |
| This one hadn't really been cured at all so the skin was very much edible - fibre is good for you! Your choice of course! |
roast garlic & onions
slow roast red kuri squash w/ onions garlic rosemary & thyme
IngredientsMakes: 350g
| 306g | onions | ||
| 280g | red onions | ||
| 100g | garlic | ||
| 6g | rosemary | ||
| 5g | thyme | ||
| 25g | olive oil | ||
| 2g | salt flakes |
Method
| Break the garlic into cloves leaving the skin on so the flesh goes nice & silky. |
| Peel the onions and cut each one into 6 pieces lengthways, pick the herbs & line the tray w/ them. |
| Bake 150C / 2h cover w/ tin foil for perfect softness! |
| Good for mash, pie topping, all sorts really. |
roast red kuri squash
slow roast red kuri squash w/ rosemary & thyme
IngredientsMakes: 1254g (8)
| 1430g | (1) | red kuri squash | |
| 100g | water | ||
| 6g | rosemary | ||
| 5g | thyme | ||
| 25g | olive oil | ||
| 4g | salt flakes |
Method
| For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take! |
| I started with a 1687g red kuri squash. 1430g after deseeding. |
| Cut the squash in half and scoop out the seeds. Then cut each half into four pieces. |
| Add the water & herbs to the baking tray & place the squash on top, season & lightly drizzle w/ oil. |
| Cover w/ tin foil & bake 150C / 2h for perfect softness! |
| Good for mash, pie topping, all sorts really. |
| If serving as they are remove the foil 20m before the end to brown them off a bit. |
just cooked extra thick cut smoked back bacon
IngredientsMakes: 140g (3)
| 150g | extra thick cut smoked back bacon |
Method
| Place rashers in a non-stick pan on a medium high heat. |
| Cook for a minute on each side or less. If they're cooked get them off the heat! |
| We don't want crispy, we want juicy for our tart! |
| Stack on a cutting board and leave to cool. |
| Remove any gristly bit and chunky cut. |
courgette tart case
pastry free pie case made from courgette ribbons & flour
IngredientsMakes: 195g (1)
| 25g | butter | ||
| 145g | courgettes | ||
| 25g | plain flour |
Method
| The larger the courgette the better! |
| Melt the butter & brush the bottom and sides of a fluted loose bottom pie tray. |
| Dust another tray w/ flour. |
| Run a peeler along the courgette to create wide ribbons of courgette. |
| Coat each ribbon in flour & place it into the pie tray to form the bottom layer. |
| Keep going until you have covered the pie try, and cave enough left to cover the top. |
| Fill as desired. Then top & brush w/ melted butter. |
green beans & bacon courgette
fine green beans tossed in oilive oil & vinegar & topped w/ bacon flavoured courgette
IngredientsMakes: 360g (2)
| 200g | fine green beans | ||
| 10g | olive oil | ||
| 10g | cider vinegar | ||
| 120g | courgette | ||
| 10g | butter |
Method
| Steam the green beens for 7 mins. |
| Then toss in olive oil & cider vinegar and place in a warm serving bowl. |
| The courgette was the core left over from the [squash bacon & brie courgette tart]. |
| Dice the courgette and deglaze the pan from the bacon w/ a knob of butter. |
| Toss the diced courgette in it until i has picked up all the flavour from the bacon & soaked in the butter. |
| Top the green beans w/ the bacon flavoured courgett and serve w/ the tart. |
 |
| If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices! |
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