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Slow-roasted cherry tomato and peppered goat's cheese quiche

Fragrant, slow-roasted tomatoes is the perfect partner for peppered goat's cheese in this delicious quiche recipe with home-made pastry.
Course Lunch, Quiche, Tart, Vegetarian
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 small quiches
Author Alida Ryder

Ingredients

for the pastry

  • 250 g flour
  • 125 g cold butter cubed
  • 1 egg yolk
  • 3-4 tablespoons ice water
  • 1 teaspoon salt

for the roasted tomatoes

  • 100 g cherry tomatoes on the vine
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of sugar

for the filling

  • 100 g chèvre
  • 4 extra-large eggs
  • 200 g Crème fraîche
  • 1 teaspoon sea salt flakes
  • 1 teaspoon fresh white pepper

Instructions

  • To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  • Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
  • Tip out of the processor onto a floured surface and bring together into a disc.
  • Wrap in clingfilm and place in the fridge to rest for 15 minutes.
  • When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
  • To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
  • Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
  • To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
  • Remove the pastry from the fridge and place a few tomatoes into each pastry case.
  • Pour over the egg mixture and dot the surface with some of the chèvre.
  • Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
  • Remove from the oven and allow to cool to room temperature before serving.