Ricotta & Tomato Quiche
By: Sophie32
Published: Thursday, December 10, 2009 - 11:17pm

Ingredients




375 gr ready - rolled puff pastry
250 gr sheep ricotta
2 large eggs, beaten
60 gr. Parmesan, grated
1 fat clove of garlic, peeled & squeezed out
a large bunch of 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 ripe & lage tomatoes, evenly sized: top & bottum horizontally cut off & then halved horizontally
A green salad to serve with it, likea mix of fresh green 
Evenly parts of balsamic vinegar & sunflower oil + black pep





Preparation

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. 10 Enjoy! This is lovely with a glass of White Sauvignon Blanc. 


Tools










    .  





Place your ad here Loading...

Preparation

 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.  10  Enjoy! This is lovely with a glass of White Sauvignon Blanc.

About


I love this recipe!
I made it with sheep ricotta & I made it with cow ricotta. I prefer the sheep ricotta because it has more flavour! And that is what it's all about!