This weekend it felt like summer in London. 26 degrees and not a cloud in the sky. Londoners, including me, could hardly believe their luck. After months and months of grim grey skies, the weather had finally decided to take a turn for the better! Parks filled with happy families, ice-cream vans playing their merry tunes and children running around with water pistols.
In London, sunny warm weather means picnic time. I got at least three invitations to join friends on their picnic blankets in the various parks. I love picnics, I really do. Sitting in the sun, drinking wine and nibbling on lots of little snacks, it’s great. I especially love picnics for all the great things that you can make to go into a picnic basket. Little finger sandwiches, homemade dips, fruity cakes and
Lately I’ve really gone for savoury cakes and quiches. Quiche is great whether it’s warm or cold. It’s just one of those baked goods that will always be a showstopper, but a very rustic one. That’s what I like. Good old rustic homemade food. And if it looks pretty, then that’s even better!
Right, over to this courgette and Taleggio tart. Quite an intriguing combination, ey? Yes, I thought so too when I came across it in an issue of Delicious magazine. For those who don’t know it yet, I’m addicted to cookery magazines and cookery books. I read them during my lunchbreaks, on the tube and before going to sleep. It’s gotten out of control. But hey, at least my addiction tastes good, right?!
So, I was marked this recipe with one of my little yellow sticky notes, put it aside and rediscovered it last weekend when flicking through my stack of cookery magazines for inspiration. Taleggio.. hmmm, I wonder what that cheese tastes like. I love cheese and I love discovering new cheese. So this recipe was perfect to try out a new cheese variety.
I was quite surprised to find that Taleggio is a really mild cheese with a very round taste and a strong aftertaste. The first impression reminded me of a very creamy Saint d’Albray, but then the pungency hit me and it reminded me of some cheese I had when I was little at my grandparents. No idea what cheese that was. Maybe that was even Taleggio. Although, I doubt that. R. thought it tasted like blue cheese, which really surprised me. But on second thought, yes, the pungency definitely has some blue-cheeseness to it. Strange. But delicious.
So Taleggio, prosciutto and courgettes. Let me warn you, this quiche is quite salty. A bit too much for my taste. So for those who don’t like it too salty, let me recommend using a bit less cheese (say 150g) and cut down on the prosciutto. I have already cut down the amount of prosciutto from the original (which used 150g). Also, I found the recipe just too heavy, so I’d recommend swapping the creme fraiche for low fat one (something I never ever do, but in this case I would actually!).
For the rest, delicious. I found the whole flavour combinations very unusual, but surprisingly fitting. The courgette topping and basil (which I added to the original recipe) add a necessary freshness to the tart, balancing out the heavy heartiness of cheese and prosciutto. I like the polenta pastry, although it crumbled quite a lot, but hey, once it was in the mold and reattached (by just squishing the various loose bits back together) it actually baked quite nicely and didn’t break when removing from the mold.
A lovely tart, which I would have loved to take along to this weekend’s picnics. Alas, it didn’t actually last – we had devoured it before leaving the house… ★
This looks splendid!
Yum yum! wait till my garden starts serving up some courgettes…
This looks wonderful! I love the filling, it sounds like the perfect summer tart.
This looks so good. I will have to try this.
this looks beautiful…..
I love your gorgeous photos….
Those tarts look really good! I am looking forward to the zucchini.
Great pictures, I especially like how the courgette is coiled up on the top. Lovely styling here.
This looks really tasty! Love the hit of freshness from the courgette on top.
This looks amazing. I can imagine the contrast in flavors and the different textures working perfectly together. Definitely on my to try list.
Let me know how it goes and whether your little taste-team likes it 🙂
I discovered this recipe two nights ago following the link from your fennel and red onion tart and immediately knew i had to make this polenta crust – only to find out that i was out of polenta.
I substituted coarsley ground (with a pestle and mortar) millet and used a whole egg (it was quite small), which worked perfectly and made a wonderful crispy and slightly nutty tasting base for the quickest rustic “tart” ever: just slathered some cream chese on top of the rolled out pastry and piled on some zucchini ribbons, thyme, a drizzle of olive oil, and a little bit of mozarella before baking.
I will definitely try the original version with polenta, too – thank you so much for sharing it!
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