Last weekend I went to Faversham Night Market held just after the summer solstice and was inspired by all the wonderful tarts and savouries on sale. The following day I set about trying to make a healthier tart so made a few tweaks to cut calories from this googled recipe for Cheesy leek tart. I skipped the cream and used some creme fraiche left over from last weeks almond cake with milk and cut down the cheese quota by a third.
The resulting tart was delicious even if I do say so myself and went rather well with a few jersey royals and salad.
Not entirely in keeping with the wonderful weather we had at the weekend but I made this bacon, butterbean and tomato soup last week as part of my money saving/pre wedding/pre holiday regime of not buying lunch out, thus saving cash and knowing what’s actually in my lunch.
It was extracted from an ancient issue of Zest magazine and has to be my favourite chunky soup. It is so quick and easy to make and also very low fat but satisfyingly filling. If you prefer a smoother soup, use a blender to purée it to a smooth consistency.