The courgettes are overflowing in the potager and we eat it every way we can, this time around as a courgette tart. I love salty tarts and this tart is right up my alley. I always have puff pastry in my freezer, so while the puff pastry defrosts, I make the preparation and the tart is assembled as soon as the courgettes have cooled down. It is really a no-fuss tart and it can be adapted to suit every taste. I hope you like it enough to try it.
Pinch of salt:
Add goats cheese instead of feta cheese.
Add slices of tomato to your preparation.
Oven roast the courgettes for a different taste.
Add pine nuts to your preparation.
The tart can be made a day ahead and kept in the fridge. Reheat at 200 degr C for 10 minutes.
The tart can be frozen for later use.
Our potager is my husband’s kingdom. A potager is a lot of work and maintenance, so every morning he is out there, cleaning, planting, weeding or just paying attention. We have had some good rains lately, so the potager is green and lush and looking good, which means the weeds are looking good too. The following photos tell the story of life in a potager.
And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.
Last year had seen very little of me here on my blog. Even though blogging is mostly n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!
Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.
And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!
You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.
This is what I did:
Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
Spoon the cool apple filling on top of the almond cream.
Cover with the second circle of pastry and squeeze the ends together.
Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
Leave for 30 minutes in the fridge.
Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.
Serves 6 people
Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.
A few images from my garden from this sudden very cold January. It reminds me how fortunate I am to live in a country which have four spectacular seasons.