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:
Roasted sweet potato chips
Two orange sweet potatoes - the white ones are gross.
Fresh coriander, chopped
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
Pre-made feuilleté pastry
Lots of home-grown baby carrots
1/2 a Camembert
Sprigs of lemon thyme
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
Freshly podded home-grown peas & field beans - enough for two
Fresh young white onion
Dessert spoon butter
2 tbsps vegetable stock
Salt & pepper
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.