Healthy Summer Recipe with Whirlpool Ireland

Hi everyone and I hope you all had a fantastic week, as you know I enjoy my role as brand ambassador working alongside some excellent Irish companies. I really believe in the products I endorse and working with Whirlpool Ireland is just a wonderful experience for me. I would have no hesitation in recommending any of the  Whirlpool appliances  I have had the fortune to work with both in my cookery school and off site at one of my cookery demonstrations around the country.

I love how good food brings family and friends together and I believe the long evenings should be enjoyed. My Whirlpool’s 6th Sense Induction cooking appliances help me save time and energy allowing more time to enjoy deliciously cooked food and the fine summer weather…. to me it’s the intelligent way of cooking”

Courgettes are a perfect summer veg and are coming along in the garden and in abundance in the local fruit and veg shop  Please enjoy this delicious and healthy summer recipe for one of those lazy family  summer evenings. A mouth watering Courgette, Feta and Chive Tart.

Whirlpool Recipe Courgette Tart (2)

Courgette, Feta and Chive Tart

At this time of the year Courgettes are coming along in the veg garden here at Ballyknocken and what better way to use them than with this delicious tart for a light lunch or starter.

For the roasted vegetables

2 medium red onions, sliced

2 medium courgettes, sliced diagonally

1 red pepper, sliced

2 tbsp rape seed oil

½ tsp smoked paprika

2 tbsp chives, chopped

Salt and freshly ground black pepper

375g pack ready rolled puff pastry

4 tbsp basil pesto

180g ricotta

Egg wash, 1 egg and 2 tbsp water

60g feta, crumbled

Chive lengths, to garnish

Preheat the oven to 180°C/fan 160°C/fan 4. Place the onions, courgettes and red pepper slices into a roasted pan and drizzle with oil, sprinkle over the paprika as well as the chives. Roast for about 15 minutes until just tender. Season with salt and freshly ground black pepper and set aside.

Increase the temperature of the oven to 190°C/fan 170°C/fan 3. Place the pastry on a piece of baking parchment onto a baking tray.  Measure a 1½cm edge around the pastry, using a sharp knife cut out the edge, carefully not to slice all the way through.  Using a fork, prick the inner rectangle of pastry and brush with egg wash. Bake for 20 minutes until golden.

Remove from the oven and press the inner pastry rectangle down slightly.

Combine the basil pesto and ricotta and spread over the pastry leave the edge.

Arrange the roasted vegetables on top and season with salt and freshly ground black pepper. Drizzle over a little rapeseed oil.

Sprinkle over the feta and bake for about 7 to 8 minutes until the feta is slightly golden.

Arrange the chive lengths on top and serve immediately.

Tip: out of courgette season, any vegetables can be used like roasted sweet potatoes, cherry tomatoes and artichokes and sprinkle over chopped rosemary. 

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