Courgette, Tomato and Halloumi Tart

Courgette, cherry tomato and halloumi tart

Originally, I was going to call this courgette, cherry tomato and halloumi tart, ‘Leftover Tart’, as I made it from the courgette and tomatoes left over from last week’s veg box delivery, along with the leftover puff pastry that was in the freezer. Then I realised it sounded like a derogatory term for someone’s ex, and this puff pastry tart deserves more respect than that and, while ‘Courgette, Tomato and Halloumi Tart’ doesn’t sound particularly exotic, it is at least descriptive.

It was a night for leftovers, as I’d taken out of the freezer the leftover Chinese takeaway (tofu for me, chilli beef for The Meat Eater) from a few months ago, then decided not to risk my life by eating it, and made the tart instead. The Meat Eater, on the other hand, decided to risk the possibly-food-poisoning-inducing takeaway but I can report that he didn’t die in the night.

I roasted the vegetables in oil and some Schwartz Mediterranean Roasted Vegetable Recipe Mix before putting them on the puff pastry and you can use whatever vegetables you have lying around in your fridge, such as these tarts I’ve made in the past:

Vegan Leek, Spinach and Mushroom Tart

Leek, Mushroom and Goat’s Cheese Tart

Mushroom, Leek and Mozzarella Tart

Courgette and Tomato Tart

Courgette, Tomato and Halloumi Tart
Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 1-2
  • ⅓ pack ready-made puff pastry
  • 1 courgette, sliced
  • 10 cherry tomatoes, pricked once with a knife to prevent them exploding
  • ½ packet Schwartz Mediterranean Roasted Vegetables Recipe Mix (or use whatever herbs you fancy)
  • 100g halloumi, sliced into strips
  • Olive oil
  1. Drizzle the courgette and tomatoes with a little olive oil, then coat evenly with the herb mix
  2. Spread the vegetables in a roasting tin and roast at 200C for about 10 minutes, until the courgettes are tender
  3. Lightly score a 1" border around the puff pastry, then layer the courgettes and tomatoes on top, keeping within the border
  4. Lay the strips of halloumi on top of the courgette and tomatoes and return to the oven for 20 minutes, or until the puff pastry is golden and the halloumi has lightly browned

For more inspiration, have a look at these tarts from my fellow food bloggers:

Creamy Courgette Puff Pastry Tart by Family Friends Food

Honeyed Fig and Goat’s Cheese Tarts with Walnuts and Chocolate Balsamic Sauce by Tin and Thyme

Harissa, Kale and Roasted Vegetable Tart by Celery and Cupcakes

Mushroom and Walnut Tart by Supper in the Suburbs

Sun-dried Tomato and Pesto Tart by Coriander Queen


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Recipe: Battered Halloumi


I love halloumi. I love the saltiness, the squeakiness and the oh-my-god-it’s-just-so-fucking-delicious-ness of it. In the fridge languished half a block that needed to be used up and instead of stuffing it in the portobella mushrooms that are also languishing in the fridge needing to be used up, I decided to batter the halloumi, like they do in my local chippy.

I’ve made Yorkshire Puddings and battered tofu before, but I’ve never made a chip shop type batter. I whisked up the flour, milk and baking powder and seasoned it with salt and pepper but I felt it was missing something. The Meat Eater said it wasn’t and said that was how batter is made so I took his word for it, even though he couldn’t tell me how he knew how to make batter. He also assured me that it’s supposed to be the texture of wallpaper paste.

This battered halloumi was so, so good. It was even better than the chip shop’s. The halloumi had softened and lost its squeak and weirdly developed the texture of fish.

I don’t have a deep fat fryer, so I used the Tefal wok-type pan I use for almost everything. I’ve had it over ten years and I still think it’s brilliant and you can buy one here. (This post isn’t sponsored by Tefal, I just wanted to tell you how much I love my wok.)

Now I want to batter all the things.

5.0 from 2 reviews
Battered Halloumi
Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 2
  • ½ block halloumi, sliced into 4 pieces
  • 60g plain flour
  • 30ml water
  • 30ml milk
  • 1 tsp baking powder
  • salt and pepper
  • Oil for deep frying
  1. Heat the oil in a large pan or deep fat fryer if you have one
  2. Whisk together the flour, milk, water and baking powder and season with salt and pepper
  3. Check the oil is hot enough by dropping in a bit of batter. If it floats and sizzles, the oil is hot enough
  4. Dredge the halloumi in the batter and fry for 5-10 minutes, until golden, turning over a few times


If you like the look of this battered halloumi, you may also like these beer battered mushrooms from Amuse Your Bouche.

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Jack Daniel’s Barbecue Sauces


Jack Daniel’s is no longer found only in the alcohol aisle, now they’ve started making barbecue sauces and glazes. Eager to try them out and to make the most of the remains of summer, I used three of them on some barbecued food.

jack_daniels_barbecueAlthough I used them as a marinade, you can use them however you like: as a marinade, a recipe ingredient or just to dip your chips in.

The mushroom, pepper and halloumi kebab was coated in the Full Flavor Smokey variety, the Linda McCartney burger in Hot Chilli, and the Linda McCartney chicken-style burger was covered with Smokey Sweet.

I stuffed a sandwich pitta with the kebab.

jack_daniels_kebab And the bread filled me up, so I had the burgers on their own.

jack_daniels_burgersThese barbecue sauces are full of flavour and although I like my food drenched in sauce, I didn’t need any extra to dip into.

Jack Daniel’s Barbecue Sauces are available at most major supermarkets for £2.09.

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Reggae reggae mushrooms

I like it when Riverford deliver portobello mushrooms in my weekly organic vegetable box, because that means I can make Reggae Reggae Mushrooms.

Reggae Reggae Mushrooms are my own invention. They’re quick and easy, and you make them like this:

Ingredients (serves 2)
4 portobello mushrooms
Half a pack of halloumi cheese, cubed
Reggae Reggae Sauce

Brush the bottom of the mushrooms with Reggae Reggae Sauce
Put the halloumi on top of the mushrooms
Bake in the oven at 220C for about 30 minutes


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Roasted stuffed aubergine with couscous and halloumi

This is an adaptation of the halloumi stuffed peppers dish I made a couple of weeks ago, simply using an aubergine instead of red peppers. It was nice and a good use for the aubergine that came in this week’s organic veg box, but I prefer the red pepper version to be honest.


1 aubergine
25g couscous
100ml vegetable stock
125g halloumi, cubed
olive oil

Cut the aubergine in half lengthways and score with a knife
Drizzle on some olive oil
Bake for 25 minutes at 200C
Meanwhile, pour the stock on to the couscous and leave for 10 minutes, then fork through
When the aubergine is ready, scoop out the flesh and chop roughly
Add the aubergine and the halloumi to the couscous, then pile the mixture equally between the two aubergine skins
Put back in the oven for 15 minutes

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Halloumi stuffed peppers

I’ve been a bad domestic goddess over the past couple of weeks. I’ve only cooked one meal from scratch; the rest of the time we’ve either eaten out or been living on pie and chips, takeaway pizza, ready-made tortellini with ready-made pasta sauce and garlic bread, although peas did make a brief appearance on the plate yesterday next to the chips.

But now that we’re back in the real world after Christmas, and slacking must stop, I thought I’d better cook something. Trouble is, I couldn’t be bothered to look up any recipes and go shopping. Then I remembered the two red peppers that have been in the fridge for ages but still are remarkably ok and the packet of halloumi and the couscous I bought to make the halloumi stuffed peppers I’d seen on the BBC Good Food website a while ago.

So that’s what I made. Although without the mushrooms, as that would have meant leaving the house to go and buy them.



The Riverford veg box delivery resumes tomorrow, and healthy eating shall be restored.

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