Potato and spinach tart with mature cheddar (tarte aux pommes de terre)

A pun is not the best place to start when constructing a recipe. But once I’d had the idea for “tarte aux pommes(de terre)” I couldn’t get it out of my head until I’d made it. The first iteration looked the part – all prettily layered – but didn’t really work as a dish. There was something there, though, and the presentation was too good to let slide; so I did it again, and hit on something that works rather well.

Potato and spinach tart with mature cheddar

Version one was a basic spinach tart with a potato hat on. There was dill in the mix, aping a spanakopita. But without the feta (I was cooking for my boyfriend, and he’s  lactose intolerant) it just doesn’t cohere. Cheese, though, cheese – that’s the key.

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Broccoli and ricotta pizza: iteration and umami

Kale pizza works. I thought it wouldn’t when I saw it in Veg Every Day, but it does.

So why not broccoli?

Broccoli is one of my favourite things, with that rich umami hit that seems to characterise the flavours I really go for. It’s like some perverse, savoury, mirror-world, sweet tooth.

So yeah, let’s try it. Let’s see if we can make this work.

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Spring onion and courgette tart

I should probably lay off cribbing from the River Cottage Veg Every Day book, but it’s full of tasty, tasty things. Many of them, like the spring onion galette on p220, are very simple tasty things. As such they merit cooking as-is, but they also make a great starting point for a spot of extemporization.

In this case, that involves some courgettes and pesto; nothing too flash:

Spring onion & courgette tart - the finished thing

 

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