The Galway farmers’ marketplace is one of my favorite locations all over the globe. It takes place every Saturday, and once I can spare the time, I head up to the metropolis on my pushbike and fill the basket with domestically grown treasures. Then, of course, I’ll throw in a few of Danny’s doughnuts, Mike’s oysters, the pea and potato curry, and several Flo’s falafels if there’s any room left in my basket.
Farmers’ markets can be relied on to offer some of the more uncommon types of fruit and greens, just like the courgette flowers and kohlrabi used in this week’s recipes. In Galway, you can get an incredible style of seasonal greens from Sloe Hill Farm. Gannet has the greatest show of local fish, and they are right next door to Layla and her terrific sourdough bread. Then there’s the multi-award-winning Castlemaine Farm and The Friendly Farmer with their lovingly reared loose-range red meat, pork, and fowl. You can pop into Sheridan’s cheesemongers for lots of different, cute produce too. And becoming a member of a Galway food excursion, run through Sheena Dignam and Gosia Letowska, experts in the entirety approximately our local meals, comes highly recommended. I’ve done this excursion several times with friends and my own family and would tremendously advise it.
If you grow courgettes, you’ll discover this quiche recipe is a beneficial way of using them up. And if you couldn’t get hold of them, you may replace a few thin slices of courgette or tomato. This uncommon slaw, made with kohlrabi, is a superb accompaniment to a slice of the quiche, as is a spoonful of the piccalilli – but you’ll wait a few weeks after making it to experience the crunchy, mildly spiced pickle.
COURGETTE FLOWER AND GOAT’S CHEESE QUICHE
- For the pastry:
- 300g plain flour
- 150g butter
- One egg yolk
- 1 tbsp bloodless water
- Pinch of salt
For the filling:
- 1 log of goat’s cheese, cut into 1cm slices
- 10-15 whole basil leaves
- Five courgette flowers
- three eggs plus one yolk
- 250ml cream
- Salt and pepper
Method
1 Grease a nine-inch tart tin, preferably one with a removable base.
2 Rub the butter into the flour the usage of your fingertips till it resembles
Breadcrumbs, add the yolk, and blend to mix, adding some cold water incrementally if needed to bring the dough together. Don’t overwork the dough. Wrap it in a cling film or parchment paper and sit back inside the refrigerator for at least half an hour.
3 Meanwhile, get your filling prepared. Whisk the eggs with the cream and season nicely with salt and pepper.
4 Roll the pastry on a properly-floured floor right into a circle wider than your tart tin, to about 5mm thick. Then, using your rolling pin, fold the pastry over the rolling pin and roll it into the tart tin.
5 Gently press the pastry into the rims of the tart tin. Trim the rims. Line with parchment paper and baking beans or rice and blind bake in the oven at one hundred ninety degrees Celsius, or equivalent, for 15 minutes.
6 Remove the parchment while the edges are just starting to brown and the bottom seems dry. Bake for another five minutes, brushing with egg wash for the last five minutes. You don’t need to bake it over as it’ll be going with the filling.
7 Place the goat’s cheese slices, courgette plant life, and basil in a good layer on the base. Then, bring the tart over to the oven and place it on the center rack.
8 Carefully pour in the filling, then slide the quiche into the oven and bake until golden brown on top and just set.
9 Leave to chill for a few minutes before cutting. Serve hot.
