Photo by: Sophie32
Ricotta & Tomato Quiche
Food 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
Recipe 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.
Recipe source: Foodista recipe
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