The Galway Farmers’ Market is considered one of my favored locations internationally. It takes region each Saturday, and after I can spare the time, I head up the city on my push motorcycle and fill the basket with domestically grown treasures. I’ll throw in some 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 may be trusted to provide some of the greater uncommon varieties of fruit and veggies, just like the courgette flora and kohlrabi used in this week’s recipes.
In Galway, you can get extraordinary seasonal greens from Sloe Hill Farm. Gannet has the finest show of nearby fish, and they may be proper round the corner to Layla and her awesome sourdough bread. Then there is the multi-award-winning Castlemaine Farm and The Friendly Farmer with their lovingly reared loose-range red meat, pork, and bird. You can pop into Sheridan’s cheesemongers for other cute produce too.
And joining in a Galway food tour, run by Sheena Dignam and Gosia Letowska, professionals in the entirety of approximately our neighborhood food, comes fairly recommended. I’ve performed this tour several times with friends and a circle of relatives and can rather suggest it.
If you develop courgettes, you’ll beneficially locate this quiche recipe to use them up. And if you get hold of them, you could alternative a few skinny 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 – however, 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 simple flour
150g butter
One egg yolk
1 tbsp cold water
Pinch of salt
For the filling:
1 log of goat’s cheese, cut into 1cm slices
10-15 entire basil leaves
five courgette plants
Three eggs plus one yolk
250ml cream
Salt and pepper
Method
1 Grease a nine-inch tart tin, preferably one with a detachable base.
2 Rub the butter into the flour the usage of your fingertips till it resembles
Breadcrumbs, upload the yolk, and blend to mix, including a few cold glasses of water incrementally if had to convey the dough collectively. Don’t overwork the dough. Wrap it in hold movie or parchment paper and sit it back in the fridge for at least half-hour.
Three. Meanwhile, get your filling prepared. Whisk the eggs with the cream and season properly with salt and pepper.
4 Roll the pastry on a nicely-floured floor into a circle wider than your tart tin, to approximately 5mm thick. Fold the pastry over the rolling pin using your rolling pin and lift 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 inside the oven at one hundred ninety degrees Celsius, or equal, for 15 minutes.
6 Remove the parchment while the edges are brown, and the base appears dry. Bake for another 5 minutes, brushing with egg wash for the last two minutes. You don’t need to over-bake it because it’ll be returned with the filling.
7 Place the goat’s cheese slices, courgette vegetation, and basil in an even layer on the bottom. Bring the tart over to the oven and area on the middle rack.
Eight. Carefully pour the filling, slide the quiche into the oven, bake until golden brown on top, and set.
