COURGETTE & CARAMELISED RED ONION TART
A vibrant veggie tart using fresh courgette and sweet, caramelised red onion. It's easy to prep and is great for feeding a family on a budget
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.
- Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.
- Spoon over the pastry, then top with the courgette ribbons and blobs of goat's cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.
Nutrition Facts : Calories 613 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
COURGETTE, CARROT AND RED PEPPER TART
I'm not sure whether to call this a tart or a quiche, but either way it's lovely. It's great served hot with potatoes and salad, but I'm sure it'd be very tasty cold too.
Provided by Kitzy
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour and paprika in a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs. Add enough cold water to form a firm dough (just a couple of tablespoons). Turn out the dough onto a lightly floured surface and knead briefly. Chill for 30 minutes.
- Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry and line a 23cm pie dish. Chill the case for 30 minutes, then bake blind for 15 minutes. Remove from the oven and lower temperature to 180C/350F/gas mark 4.
- Chop the peppers into small pieces and layer them over the bottom of the pie case. Cut the courgettes and carrots into ribbons and boil them for 2 minutes. Pat dry and lay over the peppers.
- Beat the eggs, cheese and milk together and pour this over the vegetables. Bake for 35-40 minutes until the filling is set and golden brown.
Nutrition Facts : Calories 344.1, Fat 16.9, SaturatedFat 9.9, Cholesterol 112.8, Sodium 205.2, Carbohydrate 37.9, Fiber 3.4, Sugar 4.1, Protein 10.9
COURGETTE FRITTATAS
If you're looking for lunchbox inspiration, try making these vegetarian courgette frittatas. Serve with salad for an easy, filling and tasty lunch
Provided by Miriam Nice
Categories Buffet, Lunch, Snack
Time 45m
Yield Serves 2 (or 1 for 2 days)
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small courgettes and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated courgette and cook for another 1 min, then set aside to cool.
- Beat 3 large eggs, a good pinch dill fronds and 4 tbsp Greek yogurt together in a jug, then season. Stir in the courgette mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15-18 mins until set and golden. Serve hot or cold with salad.
Nutrition Facts : Calories 311 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
COURGETTE & GOAT'S CHEESE TART
Everyone will love the summery flavours in this veggie main dish
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
- Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
- Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
- Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.
Nutrition Facts : Calories 396 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium
COURGETTE FRITTERS
A good veggie main made up of just four ingredients - so what are you waiting for? Get grating those courgettes!
Provided by Good Food team
Categories Side dish, Snack
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
- Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.
Nutrition Facts : Calories 177 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium
MEDITERRANEAN TUNA, PEPPER & COURGETTE TART
Use up storecupboard fish, capers and olives in this super-simple puff pastry tart with cream cheese topping
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
- Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
- Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.
Nutrition Facts : Calories 546 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
SWEET RED PEPPER TART (DESSERT)
Sweet dessert tart with something like Capsicum Jam. A sophisticated taste, unlikely to please children I think.... Adapted from a recipe by Andrew Schloss, you will either love it, or hate it.
Provided by Dipps
Categories Tarts
Time 43m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190 deg C / 375 deg F.
- Cook the case for 12 mins or as directed on the package.
- Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
- Put mix in tart shell.
- Cook another 12 mins or so until the edge develops a bit of a skin.
- Pull out, top with pistachios and cook another 10 minutes
- Cool completely and serve cold from the fridge, I serve it plain with a cuppa.
Nutrition Facts : Calories 233.5, Fat 7.4, SaturatedFat 1.3, Sodium 590, Carbohydrate 41.2, Fiber 1.6, Sugar 34.1, Protein 2.9
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MEDITERRANEAN PUFF PASTRY TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round.
- Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil.
- Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring.
- Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
- Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
- Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve.
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