JERSEY ROYALS, COURGETTE & GOAT'S CHEESE TART
Make the most of Jersey Royals while they're in season with this lovely summer tart that has a tang of goat's cheese. Ideal for a picnic, served with salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Number Of Ingredients 17
Steps:
- First, make the pastry. Add the flour, butter, pumpkin seeds and a pinch of salt to a bowl and toss to combine. Rub the butter into the flour with your fingertips, pulling it out of the bowl and dropping back in to get some air into it. Continue until you have a coarse breadcrumb texture. Add a tbsp of iced water, then stir with a knife until it starts to come together, adding a splash more water if needed. Use your hands to lightly knead the dough and form a smooth ball. Press down lightly with your palms to form a disc, wrap in baking parchment (to stop it sweating) and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
- Once the pastry has rested, roll it out between two sheets of baking parchment (I find this helps, as it's very short) and line a buttered 22cm tart tin. Don't worry if the pastry rips - you can patch it very easily. Crumple and un-crumple some baking parchment and line your pastry with it. Put in some baking beans (or uncooked rice or dried chickpeas if you don't have them) and bake for 20 mins until golden and nutty. Remove the beans and cook for 5 mins more, then allow the tart to cool. Reduce oven to 160C/140C fan/gas 3.
- Meanwhile, make the filling. Heat the olive oil in a frying pan. Add the fennel seeds and cook for a few mins, then stir in the garlic, courgette, spring onion, fennel and some seasoning. Cook gently, stirring, for 8 mins or until the courgette starts to colour, then stir in the lemon juice, watercress and herbs.
- Whisk the ricotta, eggs and soft goat's cheese with the lemon zest until you have a smooth custard with a few lumps. Season generously, then spread a thin layer of the custard over the pastry case. Top with the potatoes and goat's cheese slices. Fold half the courgette mix through the rest of the custard and carefully pour over the goat's cheese, then top with the rest of the courgette mix. Bake on a tray for 45 mins-1 hr until the custard is set but still a little wobbly. Cool to room temp before serving.
Nutrition Facts : Calories 525 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1 milligram of sodium
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
ZUCCHINI AND GOAT CHEESE TART
Steps:
- Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
- Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
MINI ZUCCHINI AND GOAT CHEESE TARTS
Provided by Maria Helm Sinskey
Categories Appetizer Bake Sauté Cocktail Party Fourth of July Picnic Vegetarian Quick & Easy High Fiber Father's Day Dinner Goat Cheese Parmesan Zucchini Summer Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.
- Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
- Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.
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
ZUCCHINI, CORN AND GOAT CHEESE TART
Your New Go-To Pairing for Sauvignon Blanc Is a Farmers' Market Dream
Provided by Chef Mary Nolan
Number Of Ingredients 20
Steps:
- In the bowl of a food processor, mix flour, cornmeal, sugar, and salt until combined. Add butter and pulse just until mixture resembles small gravel. Stream in 1/3 cup water while pulsing. Add more, if necessary, until mixture just starts to come together. Turn out onto a clean work surface and form into a disk. Wrap in plastic and refrigerate at least 1 hour.
- Preheat oven to 350°. Dust work surface lightly with flour and roll out dough to 1/8-inch thick. Transfer dough to tart pan and press dough evenly up sides and onto the bottom of a pan. Trim edges with a knife. Prick with a fork several times (this helps prevent air bubbles). Line with foil or parchment paper, leaving some overhang. Place on a baking sheet and fill with pie weights and bake until crust is dry around edges, about 25 minutes. Remove parchment and weights. Return to oven and bake until crust is golden, about ten more minutes. Let cool.
- Meanwhile, heat olive oil in large skillet over medium-low heat. Sauté onion until soft and translucent, about 10 minutes. Add thyme and garlic and stir. Add corn and season with 1/2-teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes more until corn is bright. Remove from heat.
- In the bowl of the food processor, mix cream cheese, goat cheese, eggs, and remaining 1/2-teaspoon salt and 1/4-teaspoon pepper until smooth.
- Increase oven temperature to 375°. Spread corn mixture over the cooled crust into an even layer. Top with cheese mixture and spread into an even layer that meets all the crust's edges. Layer zucchini on top in a slightly overlapping pattern until completely covered. Drizzle olive oil over all the zucchini (this will help them to brown in the oven). Bake until slightly puffed and zucchini is golden, about 35 minutes. Allow to cool and remove from pan sides. Garnish with chives.
- Match this mouthwatering Zucchini, Corn and Goat Cheese Tart recipe with the bright acidity, stone fruit, and tropical flavors in the Tom Gore Vineyards Sauvignon Blanc.
CHARRED COURGETTE, LEMON & GOAT'S CHEESE GALETTE
Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat's cheese topping
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 512 calories, Fat 36 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
COURGETTE, LEEK & GOAT'S CHEESE SOUP
This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Lunch
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 304 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
More about "courgette goats cheese tart recipes"
COURGETTE AND GOATS’ CHEESE TART RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry sheet onto a baking tray lined with baking paper.
- Arrange the courgette slices on top. Brush the pastry border with a little olive oil, then drizzle the remainder over the courgettes and sprinkle with sea salt flakes. Bake for about 40 minutes or until golden. Increase the oven temperature to 220°C, fan 200°C, gas 7.
- Sprinkle the crumbled goats’ cheese and pine nuts on top and return to the oven for a further 5-10 minutes.
BAREFOOT CONTESSA | ZUCCHINI & GOAT CHEESE TART | RECIPES
From barefootcontessa.com
- Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside.
- Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
ROASTED COURGETTE AND TOMATO TART WITH GOATS' CHEESE …
From womanandhome.com
Cooking Time 1 hours 30 minsTotal Time 2 hoursPreparation Time 30 mins plus chilling
ZUCCHINI & GOAT CHEESE PUFF PASTRY TART - GIRL GONE …
From girlgonegourmet.com
ZUCCHINI AND GOAT'S CHEESE TART 2 - CERES FAIR FOOD
From ceresfairfood.org.au
INA’S PERFECT ZUCCHINI AND GOAT CHEESE TART - FOODNETWORK.CA
From foodnetwork.ca
GIZZI ERSKINE'S COURGETTE, GOAT’S CHEESE AND TOASTED …
From goodto.com
GOAT’S CHEESE AND COURGETTE TART WITH PISTACHIO DRESSING
From olivemagazine.com
COURGETTE AND GOATS' CHEESE FRITTATA | BRUNCH RECIPES | GOODTO
From goodto.com
CAULIFLOWER AND GOATS CHEESE WHOLE WHEAT TART | DONNA HAY
From donnahay.com.au
GOAT CHEESE AND ZUCCHINI TART RECIPE | SIDECHEF
From sidechef.com
COURGETTE AND GOATS CHEESE PUFF PASTRY TART RECIPES
From tfrecipes.net
COURGETTE, GOAT’S CHEESE AND MINT TART IN A CHEESY PASTRY CRUST
From deliciousmagazine.co.uk
COURGETTE AND GOAT'S CHEESE TART RECIPE - THE TELEGRAPH
From telegraph.co.uk
COURGETTE AND GOAT'S CHEESE TART - SAGA
From saga.co.uk
65 AMAZING VEGGIE RECIPES EVERYONE WILL ENJOY - MSN
From msn.com
RUKMINI IYER COURGETTE AND ASPARAGUS TART | SUMMER TART RECIPE
From thehappyfoodie.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love