Ricotta & Tomato Quiche


Photo: Sophie32
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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

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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!

Yield:

1 servings

Added:

Thursday, December 10, 2009 - 11:17pm

Creator:

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