There are some meals that I make which make me so proud, this is one of them. Not only does it taste amazing but all of the vegetables on top are homegrown. I wanted to make something that celebrated them and didn’t loose their wonderful flavour, making them into a croustade seemed like the perfect thing.
Growing our own vegetables have been fantastic but a huge learning curve. We will definitely be doing things differently next year but so far we have had success with chard, spinach, radishes, carrots, beetroot, tomatoes, peas, beans. Our courgette plants are looking good too so hopefully we will get some courgettes soon. We now need to think about what we are going to plant for the autumn and winter harvest.
To make my croustade I use brown sourdough bread crumbs and hazelnuts which brought a wonderfully nutty flavour. I used butter but to make it vegan you could use extra virgin olive oil or even coconut oil. It is perfect for all the family, I can’t wait to make this for Rowan when he is slightly older.
As the produce in top was homegrown I didn’t cook the peas as fresh homegrown peas are delicious! I shelled the peas, put to one side the peas, then topped and tailed the pods, removing the string and cooked them slightly so they weren’t too tough.
This is definitely going to become a household staple. The topping can be changed very easily and I am already looking forward to autumn to have a parsnip version (my husband is less excited as parsnips are not his favourite).
Pea, Chard and Goats Cheese Croustade
- 150g brown sourdough breadcrumbs
- 150g ground hazelnuts
- 150g butter
- 1 shallot
- 2 cloves of garlic
- Handful of pine nuts
- 20ml water
- 1 leek, finely sliced
- Handful pea pods (about eight, shelled and the pods trimmed)
- 50g Chard, roughly chopped
- 50g Spinach, roughly chopped
- 75g feta cheese
- Zest of 1 lemon
- 5 sprigs oregano
- Salt and Pepper
- To make the croustade, preheat your oven to gas mark 6. Place the shallot and the garlic into a food processor and blitz until they are finely chopped. Add the rest of the ingredients for the croustade into the food processor and blitz until a rough dough is formed. Press the dough into the bottom of a pie dish and cook for 25-30 minutes.
- While the croustade is cooking make the topping. Sweat the leek down in some olive oil for 5 minutes. Add the pea pods and continue to cook for a further 5 minutes. Add the spinach and chard and cook until wilted. Stir through the lemon zest and oregano.
- When the croustade is cooked top it with the cooked chard mixture, sprinkle with feta and fresh peas.
Enjoy! H xx