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.
Courgettes, zucchini for the Américains, are so versatile, easy to prepare and I think a vegetable eaten and enjoyed by almost everyone. It is a safe food to start introducing vegetables to babies and children generally prefer courgettes to peas. What’s not to like about courgettes. So, cheers to courgettes!
Pincée de fleur de sel:
Add some cumin grains to the courgettes
Spread some mustard on the base of the tart before adding the filling.
Use puff pastry instead of the phylo.
Replace the feta cheese with rounds of goats cheese and drizzle with honey.
Just as I think all the chicks are almost grown up, a hen shows up with a little new born chick fluttering around her. The buzzards are also informed by their secret sources that a newborn is availabe and they do take their chances. Unfortunately for them, there is nothing more fierce than a mother hen.
This is a quick starter, popular with everybody. It can be played up or down, with more vegetables added, or less or different ingredients. Instead of the pine nuts, pumpkin seeds can be added, in which case a roasted pumpkin seed oil would be perfect. Be sure to serve it with the courgettes still warm. A great dish for spring and summer, served on a hot spring day or a summer evening, while watching the sun fall away slowly below the horizon.
Courgette feta salad
Olive oil, rosemary salt (or any other herbed salt)
salad leaves – rocket, watercress, batavia…
a handful of roasted pine nuts (or roasted flaked alomonds)
juice of 1/2 lemon
salt and pepper to taste
teaspoon of dark honey
Preheat the oven to 200 degr. C.
Wash and slice the courgettes on the diagonal.
Plce in and oven dish, sprinkle with olive oil and rosemary salt. Roast in the the oven until nicely caramelized.
Place a mixture of washed and dried salad leaves on 4 plates.
Serve the still warm courgettes on the salad leaves and top with crumbled feta cheese and dry roasted pine nuts (or almond flakes).
Drizzle with olive oil, lemon juice, honey and finish off with a sprinkling of pepper.