Summer nights: Two tarts, two pestos, easy dinner

Here's two different tarts with two different pestos as a base. Plus a recipe for vegan potato salad which isn't too late to change your summer. This post is dedicated to a friend of mine who has served as inspiration to me over the years to follow my own heart, and who told me yesterday she is going to try a vegan diet- I hope it goes really well! Xx

Grilled courgette, pepper and onion tart with spinach and garlic pesto
Serves 4
Ingredients
1 medium courgette
1/2 white onion
2 small or 1 medium red pepper
2 handfuls of spinach
Olive oil
2 garlic cloves, chopped small
Juice 1/2 lemon
Seasoning
160g Jus-roll Puff Pastry (half a pack of pre-rolled pastry)
10g plain flour (to aid rolling out)
10ml soy milk

Preheat the oven to 180C. Grease and line an oven tray or dish for your tart and set aside.

Chop and prepare the courgette, onion and pepper so they're ready to use as toppings and set to one side. Remember to keep things like courgettes thinly sliced so they will bake easily and won't weigh down the tart with juice.

Using a hand blender or mixer, blend the spinach, garlic cloves and olive oil into a fine paste, adding lemon juice and seasoning to taste. (This smells AMAZING when it's just been done. I nearly stopped cooking and just ate this for dinner.)

Roll out the puff pastry onto the tray (you may need a little plain flour to aid this, especially in hot weather!) and add on the spinach pesto straight on to the pastry. Then top with the vegetables, a little more seasoning or maybe some more olive oil. Brush the edges of the tart with soy milk so it will brown and place towards the top of the oven for around 20 minutes.

Tomato, onion and caper tart with basil pesto
Serves 4
Ingredients
4 ripe onions
1/2 white onion
2 tbsp capers
Handful of basil leaves and stalks
Olive oil
Seasoning
160g Jus-roll Puff Pastry (half a pack of pre-rolled pastry)
10g plain flour (to aid rolling out)
10ml soy milk

Follow the directions as above, using tomatoes and onions as the toppings. For the vegan pesto, blend the basil, olive oil and seasoning together, and add anything extra to taste. I left out the garlic as I thought there were enough flavours with the onion and capers- but by all means add it in if you feel like it.

Amelie's potato salad
Serves 4
Ingredients
200g potatoes, chopped into quarters and boiled
Seasoning
100ml soy cream
Handful of dill, chopped

Boil the potatoes in salted water and drain. Once they've cooled a little, mix in the soy cream and dill, and serve with plenty of salt and pepper.

Amelie's two sauce pasta

To borrow a phrase from Brian Cox, I am not being unduly hyperbolic when I say that Amelie's two sauce pasta is the stuff of legend round the few weird streets of London where I live. People have been known to cross rivers (mostly the Thames), climb mountains (mainly the steps to Amelie's old flat) and brave the two-for-£5 merlot from the local offy to get their hands on a bowl of this stuff.

It may not sound like much, but when it's been left to simmer and there's 1kg of pasta boiling on the stove, somehow it just becomes the tastiest thing ever. Doused within an inch of its life with olive oil and more garlic than truly decent, this is a rich, vegan supper and can easily be made gluten-free with the addition of GF pasta.

After nearly a year of pestering, Amelie finally gave me the recipe for the two sauces last week. Since then I've tried three times to recreate it, and barely come close. So the photos here are of Amelie's two sauce pasta, and Amelie's unadulterated recipe. Because there's no way I'm about to tinker with it.

For 4 people:

2 carrots (not too big)

2 onions (red or white)

2 tins of plum tomatoes (not chopped)

6 cloves of garlic (AS MUCH AS POSSIBLE) 

Good chilli (doesn't have to be spicy, it needs to have a nice chili taste) (I used piment d'espelette powder which I steal from my mum's shop. It's delicious because it gives a nice strong taste of chili without making it super spicy)

N.B.: if you use fresh chili, do not chop it as it will be too spicy (i.e. arrabbiata) Use one or two whole chili instead, and leave it in the saucepan til you serve the pasta.

Thyme

Tomato paste (optional)

Olive oil, of course - half a bottle if possible.

Basil

Start by chopping the onions, carrots, basil stems and garlic. Heat the oil in a saucepan and once it's hot, add the onions, basil stems & thyme and let the onions sweat for a bit.

Add the finely chopped carrots, the garlic and the chili and let it cook for around 10 minutes. You could also add a tablespoon of tomato paste. Add salt. Once the carrots are cooked, add the tomatoes and half a tin of water (or a bit more, depending on the thickness of the tomato juice).

DON'T crush the tomatoes yet. Let them cook nicely.

Put the lid on the saucepan but don't close the whole thing, leave some steam out. The tomatoes need to cook for 15-20 minutes, then they'll be easy to crush. After you crushed the tomatoes, the sauce will have to reduce a little bit as you will release some of the tomatoes' juice (sounds gross).

Put it on a very low heat, with the lid covering 3/4 of the pan...and leave it like this for up to 30 minutes.

It doesn't have to cook for ages and it's quite nice when you let it 'rest' for a bit before serving.

Don't forget to add salt and pepper and a SPLASH of olive oil. You could add some more chili powder too.

Voila!

Add the chopped basil leaves at the end, on the plate (and some olive oil).

OR make a pesto - olive oil, basil, 1 clove of garlic, almond or pine nuts depending on how rich you are, salt and pepper. N.B.: I don't recommend making pesto with cashew nuts...that's like fusion food gone too far.

One of the most important things about this recipe is to make sure the onions and carrots are well cooked and that the onions/carrots/garlic/chili/thyme mix is really tasty on its own. 

In spring/summer you could replace the carrots with a red pepper - yummy!