Carrot & Camembert tart with luscious peas & roasted sweet potatoes
At this time of the year we are spoilt for choice when it comes to produce to cook.
Today I decided to make the most of what I’d grown so here’s what I cooked:
Carrot & Camembert tart with luscious peas & roasted sweet potatoes
Roasted sweet potato chips
What?
Two orange sweet potatoes - the white ones are gross.
Olive oil
Salt flakes
Pepper
Fresh coriander, chopped
How?
Peel and cut the sweet potatoes into chips
Toss with olive oil and salt
Chuck into an oven at 200 fan 180 ordinary for an hour or so.
Toss halfway through
Serve tossed with chopped coriander
Carrot & Camembert tart
What?
Pre-made feuilleté pastry
Lots of home-grown baby carrots
Dijon mustard
1/2 a Camembert
Sprigs of lemon thyme
Olive oil
Salt flakes
How?
Line a tart tin with the pastry still on its paper
Smear with Dijon mustard
Slice bits of Camembert and place evenly on tart base
Toss carrots with salt and olive oil & distribute evenly on the cheese and pastry
Lay sprigs of thyme on top
Chuck in the oven for 35 minutes
Luscious peas, beans and lettuce
What?
Freshly podded home-grown peas & field beans - enough for two
Lettuce leaves
Fresh young white onion
Olive oil
Dessert spoon butter
2 tbsps vegetable stock
Salt & pepper
How?
Sauté the finely sliced onion in butter & olive oil
Chuck in the peas, beans & vegetable stock and simmer with a lid on for four minutes. Take the lid off & simmer for a further two minutes. Add lettuce, stir and leave to rest off the heat for a minute. Season and serve.