Tag: summer

Spinach and Courgette Balsamic Tart

I love a pastry based meal. Having just discovered the gluten free, vegan Jus Rol puff pastry I think it’s fair to expect and few simple pies and tarts coming your way from me!

This is one of my favourites. It’s incredibly easy to cook too.

Start by allowing the pastry to warm for 10 minutes when you take it out of the fridge. I’m not sure if this is specific to gluten free or dairy free pastry but is certainly the case on the instructions for this brand.

Whilst the pastry is coming to room temperature wilt down some spinach brining it to a low heat in a large pan. This is also a great time to slice the courgette finely. The thinner the better as they may need to overlap in places.

Roll out the pastry and spread a small amount of garlic paste across the top.

It’s really important to pat dry the wilted spinach. If you don’t get the excess moisture out the tart will be really claggy. Place the dry spinach across the pastry to form a base.

Once covered in spinach layer slices of courgette across the base and top with dairy free cheese. I’m living Daiya dairy free mozzarella for this recipe.

Pop into the oven and bake for approximately 15 minutes. At the 15 minute mark I take out the tart and top with balsamic glaze before popping back into the oven for a final 10 minutes.

This is a great summer evening meal suitable for everyone.

Carrot, coriander and coconut soup

Carrot and coriander soup is a classic but during the summer months I personally think it can be improved. 

Thai flavours really complement the carrot and coriander soup so I make a simple, healthy meal by adding chilli, garlic and coconut. 

Start by chopping carrots, coriander, garlic and red chilli. I then add vegetable stock until the veg is just covered and bring to boil. Turn down the heat and simmer for about 30 minutes until the carrots are soft. 

A lot of the liquid will reduce as you cook the soup but it’s important not to add too much more, just enough to keep the carrots cooking not burning. 

When the carrots are soft add coconut milk. I’m using light coconut milk as it provides the same flavour but a more healthy option. 

Blend the soup using a handheld blender. I actually don’t blend to vigorously as a rustic soup makes it feel like a treat.