roast veg courgette tart
courgette & veg tart - pastry-less quiche!
IngredientsMakes: 840g (6)
| 195g | courgette tart case | (recipe below) | |
| 330g | mixed roast veg hm grown | (recipe below) | |
| 165g | eggs | ||
| 35g | milk | ||
| 175g | baked mash potato & tomato | (recipe below) | |
| 40g | baby plum tomatoes | ||
| 40g | mature cheddar |
Method
| This is a great way you use up leftover veg from roast dinners! |
| I started with 2 courgettes and used about one and a half to make the case. |
| I lobbed the rest into a salad . . . |
| Removing the outer skin w/ a julienne peeler before you start gives you a batch of courgette spaghetti to use later! |
| Line a 10inch diameter loose bottom fluted bake tray w/ your courgette strips. |
| Whisk the eggs & milk and add the warm roast veg, then pour the mix into the case. |
| I sliced on half a baked mash potato [baked mash potato & tomato] because it was there - optional. |
| Top with sliced tomatoes & grated cheddar. |
| Bake @ 200C / 15m then turn the oven down and bake @ 150C / 25m. Slice into 6 pieces, more if you like! |
courgette tart case
pastry free pie case made from courgette ribbons & flour
IngredientsMakes: 195g (1)
| 25g | butter | ||
| 145g | courgettes | ||
| 25g | gram 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. |
mixed roast veg hm grown
mixed roast home grown courgette, potatoes, tomatoes, garlic w/ rosemary & thyme
IngredientsMakes: 506g (4)
| 160g | potatoes | ||
| 280g | globe courgette | ||
| 190g | peppers | ||
| 270g | black cherry tomatoes | ||
| 4g | rosemary | ||
| 6g | thyme | ||
| 45g | garlic | ||
| 30g | olive oil | ||
| 2g | salt | ||
| 1g | black pepper |
Method
| Boil the potatoes, then peel where necessary & chunky cut rest of veg. |
| Add the herbs, drizzle in oil and toss to coat well. |
| 160C / 45m bottom - 2inch from bottom of oven - shelf. |
baked mash potato & tomato
variation on a baked potato, with added tomato - faster too!
IngredientsMakes: 700g (4)
| 620g | potatoes | ||
| 60g | butter | ||
| 160g | tomatoes |
Method
| 2 large baking potatoes - makes 4 halves . . |
| Cut potatoes in half and boil until soft. 10m? |
| Once boiled leave on counter until they stop steaming & they're cool enough to handle. |
| Scoop out the soft centre and mash adding the butter and salt and pepper. |
| Fill the empty potato skins and place on a baking tray. |
| Dot some tomatoes about including on top of the potatoes. |
| Bake 180C / 20m - grill to finish if necessary. |
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