Slow-roasted cherry tomato and peppered goat's cheese quiche

• Vegetarian

• Produce

  • 100 g Cherry tomatoes

• Refrigerated

  • 1 Egg yolk
  • 4 Eggs, large

• Condiments

  • 3 tbsp Balsamic vinegar

• Baking & Spices

  • 250 g Flour
  • 1 tsp Salt
  • 1 pinch Salt
  • 1 tsp Sea salt flakes
  • 1 pinch Sugar
  • 1 tsp White pepper, fresh

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 3 tbsp Ice water

• Dairy

  • 125 g Butter
  • 100 g Chevre
  • 200 g Creme fraiche

Found on simply-delicious-food.com

Description

Ingredients

• 250g flour
• 125g cold butter, cubed
• 1 egg yolk
• 3-4 tablespoons ice water
• 1 teaspoon salt
• 100g cherry tomatoes, on the vine
• 3 tablespoons Balsamic vinegar
• 1 tablespoon olive oil
• pinch of salt
• pinch of sugar
• 100g chèvre
• 4 extra-large eggs
• 200g Crème fraîche
• 1 teaspoon sea salt flakes
• 1 teaspoon fresh white pepper

Directions

• To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
• Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
• Tip out of the processor onto a floured surface and bring together into a disc.
• Wrap in clingfilm and place in the fridge to rest for 15 minutes.
• When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
• To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
• Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
• To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
• Remove the pastry from the fridge and place a few tomatoes into each pastry case.
• Pour over the egg mixture and dot the surface with some of the chèvre.
• Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
• Remove from the oven and allow to cool to room temperature before serving.