RECIPE OF THE MONTH
Roasted Tomato, Basil & Parmesan Quiche If you have grown your own tomatoes this year (and they have survived the blight) then this tasty dish makes good use of them. Or alternatively some good quality cherry tomatoes from your local grocer will suffice!
Ingredients • • • • • • •
350g cherry tomato tomatoes A drizzle olive oil 50g grated parmesan 2 large eggs 280ml double cream A healthy sprig of basil leaves from the garden (or small packet from the supermarket), shredded, plus a few small ones left whole for decoration Ready made shortcrust pastry 350g
Method
Pre-heat your oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface to a round about 5cm larger than your tin. Use your rolling pin to lift it up, then carefully drape over the tart case so there is pastry equally over the sides. Using some of the pastry scraps, push the pastry gently into the corners of the tin.Trim off any excess pastry and chill your pastry in the fridge or freezer for 20 mins. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. You can also drizzle them with
20
balsamic vingear if you wish, set your tomatoes aside. Prick the base of the tart all over with a fork and then line the tart case with a large circle of greaseproof paper or foil. Fill the tart with baking beans and place the tart on the top shelf in the oven. Place your tomatoes in the oven at the same time on a low shelf. Blind-bake your tart for approximately 20 minutes. After 20 minutes remove your tart and tomatoes (if nicely roasted, if not leave in). Remove the paper/foil and the beans from the tart and cook for and an additional 10 mins or until the tart becomes biscuit brown. While the tart is cooking, beat the eggs in a large bowl and gradually add the cream, then stir in the basil and seasoning. When the tart case is cooked, sprinkle some of the parmesan over the base and distribute the roasted tomatoes evenly. Next, pour over the egg and cream mix. Finally sprinkle the rest of the cheese over the top of the filled tart. Bake for 20 mins until the mixture has set and gone golden brown. Leave to cool in the tin, once cooled remove from the tin and serve with a decorative sprig of fresh basil.
