Gingham's vegetarian meal planner - SUMMER

Gingham_Ribbon

I think I had the tomatoes on the side in the end as I was worried about them making the pastry soggy. Was it the Delia pastry? If so I just cut it into 5" or so squares and add the topping, bake in the oven at around 180 degrees until the pastry has puffed up round it (about 15 minutes.)

For the topping, I usually use courgettes, sliced in rounds, fairly thin, and fry in a little olive oil and a good splash of lemon juice. Then I drain them and add to the pastry (put the pastry on the tray before you start.) Then I sprinkle some goats cheese or feta on too and put in the oven. I'd put the tomatoes in another dish and bake at the same time. For cherry toms, drizzle with olive oil and bake until the skin starts to split. If you have fresh basil, tear that over at the end.

7_week_wonder

Gingham_Ribbon wrote: »

I think I had the tomatoes on the side in the end as I was worried about them making the pastry soggy. Was it the Delia pastry? If so I just cut it into 5" or so squares and add the topping, bake in the oven at around 180 degrees until the pastry has puffed up round it (about 15 minutes.)

For the topping, I usually use courgettes, sliced in rounds, fairly thin, and fry in a little olive oil and a good splash of lemon juice. Then I drain them and add to the pastry (put the pastry on the tray before you start.) Then I sprinkle some goats cheese or feta on too and put in the oven. I'd put the tomatoes in another dish and bake at the same time. For cherry toms, drizzle with olive oil and bake until the skin starts to split. If you have fresh basil, tear that over at the end.

Hi Gingham,

Thanks ever so much for posting that. Yes it was the Delia pastry - and your recipe sounds absolutely gorgeous. If it wasn't for the fact I have some left-overs from the weekend in urgent need of using up, guess what we'd be having for tea tonight.

I can't wait to give it a go,

Thanks again
7WW

7_week_wonder

Hi Gingham,
Just to say I used the courgette tart recipe tonight and it was wonderful :T .

I'm in the middle of using up all my store cupboard stuff so did it with courgettes plus a tin of tuna with red peppers, onion and garlic. DH loved it. We have a scoring system in this house "how often would I eat this item": once a millenium is very bad; once a month is pretty good etc. DH's comment was "Well I'd give it once a week - but it's posh dinner party food so we'd better not have it that often!" So now I'm planning the various other toppings I'm going to try.

Thanks again,
7WW

Gingham_Ribbon

That's GREAT!

Posh dinner party food. That's totally made my day. (DH says it's posh too!)

x

Kelinik

Didn't know whether to bump this thread or the spring menu thread but I was after some advice on meat free sausages. We're all meat eaters but I'll only buy free-range and we can't find any free range sausages that we like the taste of. Was wondering what meat free ones taste like and if anyone can recommend a particular brand/type please?

Gingham_Ribbon

Cauldron are my favourite. They're tofu based but don't let that deceive you - you don't have to like tofu to be a fan. I don't know WHAT they do to them but they are delicious. And GREAT in a casserole.

Kelinik

Oooh thanks I'll give them ago, are they available in supermarkets?

Gingham_Ribbon

They sell them in Morrisons and in the local health food shop. Cauldron site here.

rockie4

The Cauldron cumberland sausages are the nicest (IMHO) I'm veggie but even carniverous OH loves them.The quorn ones are ok, not bad in a casserole but a bit dry on their own, I usually make some chutney or something to juzz them up a bit..

rockie4

Sorry, meant to add - Tesco, Sainsbury's and Asda all stock them!