A versatile, rustique French classic. Whether you make your own pastry or not, this makes for a simple and elegant lunch or supper.
Courgette & Burrata Galette
A versatile, rustique French classic. Whether you make your own pastry or not, this makes for a simple and elegant lunch or supper.
PROTEIN FIBRE VITAMIN-A/B2/B5/B6/B9/C IRON POTASSIUM CALCIUM MANGANESE MAGNESIUM PHOSPHORUS
Ingredients
serves 2+
- 250g flour*
- 125g cold butter, diced*
- 3 pinches salt
- 1 fresh, free-range egg
- 1-5 tbsp iced water
Pastry*
- 400g courgettes
- 30g parmesan
- drizzle olive oil
- 1 fresh, free-range egg yolk
- 1 250g burrata
- flaked sea salt
- freshly ground black pepper
Topping*
NOTES*
If you don't have the time or the inclination, substitute the pastry for a 230g pack of readymade pastry.
To serve, you could add fresh herbs - basil works well - and toasted hazelnuts for extra crunch.
Method
Pastry*
In a large bowl, mix the flour and salt together before adding the diced, cold butter. Using your fingertips, mix to the texture of fine breadcrumbs. Make a well in the centre and mix in the egg and enough iced water to bring the mixture together. Use your hands to create a rough 2-3cm disc. Wrap the dough in film or wax wrap. Leave to chill for at least 2 hours.
Galette
Wash the courgettes. Using a mandolin, slice the courgettes into long, thin strips. Place them into a colander and lightly salt - leave to drain for 15 minutes. Drain well before laying on paper towels to remove as much water as possible.
Preheat the oven to 180ºC. Roll out the dough on a sheet of parchment paper. Cover the base with the grated parmesan - leaving a 5cm border. Arrange the courgette strips and drizzle over a little olive oil. Fold the edges of the pastry over and brush the egg yolk over the folded edges. Bake for 30 minutes. Remove from the oven and allow to cool a little before arranging the burrata. Season add drizzle over a little more olive oil.
JAMx
Vegetable Tagine
A Moroccan tagine of root vegetables and chickpeas flavoured with preserved lemons, prunes, apricots, and olives. This deliciously fruity, m’qualli stew would traditionally be served with Moroccan bread (khobz) but here I serve it with pomegranate bejewelled couscous. Vegetable Tagine 8-18 Oct 2022 Vegetable Tagine A Moroccan tagine of root vegetables and chickpeas flavoured with…
Swedish Metaballs
An umami-rich vegetarian version of the IKEA classsic. Plant-based Swedish meatballs made with chickpeas, mushrooms and love. You can prepare them in advance for a quick and healthy weekday supper. Swedish Meatballs 6 – 17 Oct 2022 Swedish Meatballs An umami-rich vegetarian version of the IKEA classsic. Plant-based Swedish meatballs made with chickpeas, mushrooms and…
Kiri Hodi with red & green sambal
This light, fragrant Sri Lankan kiri hodi will leave your taste buds zinging. A spicy, coconut milk curry that is a perfect vehicle for many vegetables: I served mine with roasted pumpkin, mangetout, and garden peas; and partnered it with a tomato sambal and a green kale & parsley sambal – for added flavour notes…
Courgetti with butter bean pesto
Dig out that spiralizer: this it this only recipe that mine gets an outing on! A vegan dish of warm ‘al dente’ courgetti smothered in an unctuous creamy sauce – what’s not to love? Courgetti with Butter Bean Pesto 28 Sept 2022 Courgetti with Butter Bean Pesto Dig out that spiralizer: this it this only…
Sabich s’wich
Probably the best vegetarian sandwich I’ve ever eaten. The sabich was brought to Israel by Iraqi jews fleeing persecution in the 1940s and 1950s; originally, a humble salad dish of fried aubergine, boiled potatoes and eggs, made portable by placing it in a fluffy pita bread: the sabich sandwich was born. In this tweaked version,…
Krishna Khichri
When I (now we) visit London, there are some things that are fixtures: The Eagle, Diwana, Govinda’s and The Tate Modern. I feel better after every visit to theses places. But, after every visit to Govinda’s, it’s a different kind of better; a better that reaches your pineal gland. Krishna Khichri 27 Jul updated 28…
Naan Bread
I love the versatility of a good fluffy, bubbled and buttered naan bread; from the ubiquitous nigella seed topped version to the almost extinct restaurant-style, cheese naan – my favourite. Whenever I cook Indian food … and have the time, I prepare a batch of naan dough to cook a few – and freeze the…
Anda Bhurji – Indian Spiced Scrambled Eggs
Anda Bhurji 10 Jul 2022 refreshed 5 Oct 2022 Anda Bhurji – Indian Spiced Scrambled Eggs I do love a leisurely Sunday breakfast. It’s a chance for the whole family to sit down together and chat about what’s happening in the world whilst dipping our little soldiers into our runny-yolked boiled eggs – I’m happy…