Courgette Goats Cheese Ciabatta Food

COURGETTE, LEEK & GOAT'S CHEESE SOUP

Steps:

• Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
• Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.

CHARRED COURGETTE, LEMON & GOAT'S CHEESE GALETTE

Steps:

• The night before you make the galette, wrap the butter and put it in the freezer. When you're ready to make the pastry, put the plain flour, rye flour, thyme and sea salt in a large mixing bowl. Take the butter out of the freezer and wrap one end in foil, then use this to hold it as you coarsely grate the butter into the flour mixture. Unwrap the last piece of butter and carefully grate that in as well. Roughly mix everything, then add 5-6 tbsp cold water and mix swiftly with a cutlery knife to combine, then use your hands to bring it together into a dough and knead briefly. Wrap and chill in the fridge for at least 1 hr. Will keep in the fridge for up to two days.
• For the topping, heat a griddle pan or non-stick frying pan over a high heat until searing hot, then griddle the spring onions in two batches and on each side for 1-2 mins, or until you have achieved dark char marks. Set aside on a plate, then repeat with the courgette strips. You can do this the day before and keep the cooked vegetables in an airtight container overnight.
• Mix the mascarpone and goat's cheese with the lemon zest and parmesan in a bowl until smooth. Season to taste and set aside.
• Roll the pastry out between two pieces of baking parchment to a rectangle roughly 35 x 25cm. Peel off the top layer of parchment and spread the cheese mixture over the pastry, leaving a 3cm border. Top with the spring onions and brush the border with some of the beaten egg. Use the parchment underneath to slide the galette onto a baking sheet. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6 and put another baking sheet inside to get hot. Brush the edges with more beaten egg, then slide the galette, still on its paper, onto the hot baking sheet. Bake for 30 mins, then top with the courgette and bake for a further 5 mins, or until the pastry is golden brown and crisp at the edges. Serve with a drizzle of olive oil and scatter over some pine nuts, if you like. Goes well with mint sauce.

INSPIRATIONAL GOAT'S CHEESE ON GARLIC CIABATTA TOAST

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
• Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
• Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
• Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.

COURGETTE & GOAT'S CHEESE TART

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.