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pepper, tomato and CheeSe QuiChe

Gluten-free CourGette, lemon and thyme SponGe

instead of same-old pastry, this classic quiche has a rosti-style sweet potato case that’s easy to make

Courgette and thyme might seem unusual in a cake, but the courgette adds moistness and the thyme

and gluten-free.

a summery fragrance.

serves 6–8

Cuts into 8 sliCes

For the quiche case: oil for greasing

cored, deseeded, roasted, skinned and chopped

285g gluten-free self-raising flour

For the candied courgette:

340g sweet potato, peeled and grated

70g spring onions, finely chopped

¾tsp gluten-free baking powder

55g/2oz caster sugar 1 lemon, grated zest

1 egg, beaten 50g Cheddar cheese,

170g cherry tomatoes, halved

¾tsp bicarbonate of soda ¾tsp xanthan gum

and juice 55g courgette, cut into


4tbsp freshly chopped

250g soft margarine

matchstick strips

¼tsp dried chilli flakes salt and freshly ground

parsley 5 eggs

200g caster sugar 5 eggs

1tsp thyme leaves


1 lemon, grated zest and juice 225g courgette, coarsely

For the Filling:

For the Filling:

200ml milk 55ml double cream 100g Cheddar cheese,

70g butter or soft margarine

1 red pepper, halved,


grated 2tbsp thyme leaves

100g icing sugar 2tbsp runny honey

1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly brush base and sides of a loose-bottomed 23cm sandwich tin with a little oil. Put the sweet potato into a sieve and squeeze out as much liquid as you can. Add to a bowl and mix in the egg, cheese, chilli flakes and a little salt and pepper. 2 Spoon the mixture into the oiled tin and press into an even layer over the base and up the sides with the back of a spoon. Keep a little mixture back and use to patch any holes after baking. 3 Bake tart case for about 15min until the potato is set and just beginning to crisp around the edges. Check for holes and patch with reserved mixture. 4 Add the diced pepper to a bowl with the spring onions, tomatoes and parsley. Mix well. Add eggs, milk and cream to a separate bowl and whisk, then mix in the cheese and a little salt and pepper. 5 Add the pepper mix to the egg mix, stir well, then spoon into the tart case. Bake at 160°C/ Fan 140°C/Gas 3 for about 35min until the top is golden, with a slight wobble still in the centre. 6 Leave to cool in tin. Loosen tart edge with a palette knife and remove from tin. Cut into wedges, serve with new potatoes, coleslaw and a leafy salad.

Recipes taken from National Trust Comfort Food by Clive Goudercourt (£20, National Trust Books)


country homes & interiors

1 Preheat oven to 160°C/Fan 140°C/Gas 3. Grease and line two 20cm loose-bottomed sandwich tins. 2 Add the flour, baking powder, bicarbonate of soda and xanthan gum to a bowl and stir together. 3 Cream margarine and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition and spooning in a little of the flour mix to stop the batter from separating. 4 Mix in the remaining flour, lemon zest and juice. 5 Pat courgettes dry with kitchen paper, then fold into the mixture with the thyme leaves. Divide mixture between the two tins, level the top. Bake for about 25min until well risen and golden, and a skewer comes out of the centre cleanly. 6 Leave to cool in the tins for 5min, then loosen the edge and turn out onto a cooling rack. 7 To make the candied courgette, line a baking sheet with non-stick paper. Add sugar and lemon juice to a saucepan and bring to the boil, stirring until the sugar has dissolved. Add the lemon zest, courgette and thyme and boil for 2min until softened and the mixture is syrupy. Spoon over the baking sheet, leave to cool. 8 Add all the filling ingredients to a mixer bowl or food processor and beat until light and fluffy. Remove the lining paper from the cakes. 9 Put one cake onto a serving plate, spread with the filling then top with the second cake and press together lightly. Spoon the candied courgettes on top. Cut into slices to serve.

photoGraphs nassima rothacKer

Good times, Good food

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