Sunday, 22 August 2010

Knobbly courgette, pea and tofu tart

One of the nice things about my company is that a lot of my colleagues have vegetable gardens and are generous with the produce thereof. This is how I came by this knobbly Venetian courgette. After it had served its time as an alien ray gun, it had to be cooked, and we thought this variation on a favourite meal would work nicely.

The original recipe is from The Really Useful Vegetarian Student Cookbook and contains courgette, peas, leak and anchovies (not too vegetarian!). Edit: no, it was in The Really Useful Student Cookbook, where anchovies would be less of a problem.

For this meal we steamed the courgette, as it was quite hard, while frying an onion in margarine, and then added the courgette, some frozen peas, salt and pepper and a packet of Cauldron marinated tofu chunks to the pan for a bit. We used readymade puff pastry for the base, leaving a margin around the edges to puff up.

The result was delicious. Steaming definitely helped the courgette play nicely with the other, fast-cooking ingredients but it kept its character in the mix. On the side I served some Greek-style chickpeas that another colleague had given me.

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