I may have mentioned on our last seasonal recipe that we’ve got courgettes, marrows and summer squash coming out of our ears here on the farm, well… nothing’s changed! Our courgette patch is having a bumper year and we are harvesting on a daily basis. So it will not come as a surprise that this week’s seasonal recipe features… yep you guessed it… Peterley courgettes!
Look at our courgette harvest this morning!!
This recipe is taken from the BBC Good Food website and would make a delicious Summer lunch and perfect to take for a picnic! You can pick up all the ingredients from the Farm Shop, bar the puff pastry (which if you’re brave you can make yourself, or just grab a packet ready-made!)
- Plain flour for dusting
- 375g block puff pastry
- 1 egg, beaten
- 50g butter
- 3 large red onions, thinly sliced
- 2 tbsp balsamic vinegar
- 1 large courgette, cut into long ribbons with a vegetable peeler
- 100g goat’s cheese
- Mixed green salad (to serve)
- Heat oven to 200c. On a slightly floured surface, roll the pastry out to just smaller than an A4 rectangle. Slide onto a baking tray, brush with a beaten egg and cook for 20 mins or until golden.
- Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly for 10 minutes until soft. Pour in the balsamic and cook for a further 6-8 minutes until sticky and caramelised.
- Spoon over the pastry, then top with the courgette ribbons and blobs of goat’s cheese.
- Return to the over for 15 minutes until the cheese is bubbling. Serve with salad.