Tuesday 10 July 2018

Roasted tomato, cheese and basil quiche

This extreme hot weather that the UK has been experiencing recently has called for a change in meals. We've been eating lots of salad and even had two barbecues over the weekend. Salad crops are one of the staple foods in the summer and with so much sun the tomatoes are coming along nicely this year. Apparently tomatoes are nutritiously better if cooked. I can't verify these claims but I can confirm how good they taste in this recipe when roasted with herbs and garlic.

Equipment: Baking sheet, 9in (23cm) flan dish, baking beans, rolling pin



6oz (170g) Plain wholemeal flour plus some for rolling
3oz (85g) Unsalted butter or baking spread (block)
1-2tbsp (15-30ml) Water


10oz (300g) Cherry tomatoes
2 Cloves garlic
5 Sprigs of fresh thyme
1tbsp (15ml) Olive oil
Black pepper
7fl oz (200ml) Natural yogurt
2 Eggs
4oz (115g) Strong cheddar, grated
1oz (28g) Italian hard cheese, grated
Basil leaves for garnishing


1. Weigh out the flour and butter in a large bowl and rub together with your fingers until it resembles breadcrumbs.
2. Add the water until it all comes together in a dough.
3. Wrap in cling film and chill for 30 minutes.
4. Prepare the tomatoes by laying them out on a baking sheet with the cloves of garlic. Lay over the thyme sprigs, drizzle with olive oil and season with the black pepper.
5. Pre-heat the oven to 200°C/Gas mark 6.
6. Once the pastry has chilled roll out on a flat floured surface.
7. Transfer the pastry to the flan dish. Push the pastry into the grooves and prick all over with a fork.
8. Cover with baking paper and then fill with the baking beans.
9. Bake for 10 minutes putting the tomatoes in at the same on the bottom rack.
10. Take the baking beans and paper off the pastry and bake for a further 10 minutes.
11. Remove the tomatoes from the oven and out the baking sheet to one side. 12. Bake the flan for a further 5 minutes.
13. Mix together the yogurt, eggs and grated cheddar cheese.
14. When the flan case has been baked fill with the yogurt mixture.
15. Put the tomatoes on top and cover with the Italian hard cheese.
16. Cook for 20 minutes until the top has puffed up and set.
17. Remove from the oven, garnish with the basil leaves and leave for 5 minutes before cutting.

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