Ricotta & Tomato Quiche

Name: Ricotta & Tomato Quiche
Ingredients: 7/8 pound puff pastry ready - rolled; 1 cup ricotta sheep; 2 large eggs beaten; 5/8 cup Parmesan grated; 1 clove garlic, peeled & squeezed out; 1 bunch fresh basil washed, pad dry on kitchen paper & finely sliced; maldon sea salt; black pepper; olive oil : a soft & fruity olive oil, not a strong one!; 6 tomatoes ripe & lage, evenly sized: top & bottum horizontally cut off & then halved horizontally; salad A green, to serve with it, likea mix of fresh green; balsamic vinegar; sunflower oil

13 ingredients

9 steps

Ingredients

7/8 pound puff pastry ready - rolled
1 cup ricotta sheep
2 large eggs beaten
5/8 cup Parmesan grated
1 clove garlic, peeled & squeezed out
1 bunch fresh basil washed, pad dry on kitchen paper & finely sliced
maldon sea salt
black pepper
olive oil : a soft & fruity olive oil, not a strong one!
6 tomatoes ripe & lage, evenly sized: top & bottum horizontally cut off & then halved horizontally
salad A green, to serve with it, likea mix of fresh green
balsamic vinegar
sunflower oil

Directions

1

Preheat the oven to 200°C.
2

Roll the pastry out on a Silpat or on a baking tray covered with baking paper.
3

Prik the pastry several times with a fork.
4

Take a bowl & add the ricotta, the beaten eggs, the Parmesan cheese, the garlic & basil & season to taste with sea salt & black pepper. Beat until smooth. Taste again. It really has to taste good! Add a bit more grated Parmesan , if needed.
5

Spread the mix over the pastry base, leaving about a 2 cm border.
6

Arrange the tomatoes on top of the ricotta mix. Place them neatly together, pushing them down a bit. season lightly & drizzle with a bit of olive oil.
7

Bake for about 25 minutes until the filling has set & the pastry is golden brown.
8

Take it out of the oven & take the silpat away. Put it on a nice plate & cut up in slices.
9

Serve it with the green salad & cucumber slices & drizzle with the balsamic vinegar dressing.