Friday, 2 October 2015

Courgette & Blue Cheese Tartlets

As a single person who often works until about 8pm, I'm saved from reaching for junk food by batch cooking. This isn't restricted to chili, soup, stews and the like, oh no! My latest batch cook has been delightful little puff pastry tarts, topped with seasonal fruit or veg, a little cheese and some nuts or seeds to up the protein balance. 
Served hot with a side of potatoes and salad or vegetables, these make a lovely easy dinner and cold with salad they're a tasty light lunch. I first made them for a picnic and they've been a go-to ever since. I tend to make 4 at a time to have warm for dinners and cold for lunches. They're super quick and easy and very versatile.

Courgette & Blue Cheese Tartlets

1/2 pack of ready-made puff pastry
50g blue cheese, crumbled
1 medium courgette, sliced
Handful of walnuts pieces
Salt & pepper

  1. Preheat the oven to 180C 
  2. Flour your work surface and roll out the puff pastry into a rough square, about 2-3mm thick. Cut into four smaller squares (these will be your bases) and transfer to baking trays.
  3. Score a line about 1cm in from the edge of each base with a knife. Prick the base all over with a fork, avoiding the outer scored border.
  4. Lay the courgette slices over each base, and season. Sprinkle over the cheese and the walnuts.
  5. Bake the tartlets in the oven for 12-15 minutes until the edge is puffed up and golden and the cheese has melted a little.
  6. Serve with a side of salad or vegetables of your choice.
I've experimented with different combinations of toppings including:
  • Apple, blue cheese, red currants and walnuts
  • Pear, smoked cheese and pumpkin seeds
  • Peppers, goats cheese and pine nuts
Try adding some herbs or perhaps some chilli flakes, whatever takes your fancy. These keep in the fridge for 4-5 days in a well sealed container.

Got any other slightly unusual batch cooks to share? What would you top your version of these with?

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