Ricotta Cheese and Tomato Quiche Recipe
Individual ricotta cheese and tomato quiches, filled with a rich blend of eggs, cream, Parmesan, ricotta, and saffron, resting on a base of homemade tomato pesto and topped with oven-roasted tomatoes. These delightful cherry tomato flans are served alongside a fresh green salad.
Ingredients
Pastry
- 40 grams butter
- 80 grams plain flour
- salt (to taste)
- 20 ml water
Salad
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Tart
- black pepper (to taste)
- 200 grams cherry tomatoes
- 2 whole egg
- 1 tbsp olive oil
- 25 grams parmesan or pecorino cheese
- 100 grams ricotta cheese
- 4 strands saffron
- salt (to taste)
- 80 ml single cream
Pesto
- black pepper (to taste)
- 2 cloves garlic
- 0.5 tbsp olive oil
- salt (to taste)
- 4 whole sun dried tomatoes(in oil)
Instructions
- sieve together the flour and salt into a bowl, cut the butter into cubes, blend until the contents forms a crumb, by hand or using a food processor, if using a food processor empty the contents of the food processor into a large bowl
- add the water to the pastry mix minimising mixing, form a ball and flatten, place the pastry ball in a plastic bag, place in the fridge to rest for 10 minutes
- peel and crush the garlic using the garlic crusher or chop finely, blend the sun dried tomatoes with the garlic using the hand liquidiser, add the olive oil while continuing to blend the tomatoes until the pesto has a thick pouring consistency, season with salt and pepper
- set the oven to 180C 350F or gas mark 4, lightly dust a clean work surface with flour, roll out the pastry into a circle to fit the flan dishes, fit pastry into flan dish, prick the pastry cases, trim the pastry to fit the flan dish, Cover in cling film and Place in the fridge to cool for 10 minutes
- wash the cherry tomatoes and then slice in half, place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil, place in the oven, bake for 8 to 10 mins, remove from the oven, set a side
- remove the pastry case(s) from the fridge and place in the oven, bake for 8 to 10 mins, remove from the oven, set a side
- Soak the saffron in a tbsp of warm water, add the eggs to the jug and beat, Add the cream
- add the ricotta cheese to the jug, add the saffron water, blend using the hand liquidiser
- finely grate the parmesan, add to the jug, mix the ingredients, season with salt and pepper
- spread a thin layer of pesto on the tart base, pour in the cheese mixture, place the roasted tomatoes cut side up into the tart, place the tart in the oven and cook for 20 mins, cook until the tart is set and lightly brown
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- remove the tarts from the oven, place the tart on the plate
- serve with salad
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