Tomato quiche with balsamic onions

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 50 g crushed almonds
  • 7-10 Tbsp Salt
  • 1 TEASPOON + 75 g sugar
  • 2 Egg yolk (size M)
  • 100 g Butter
  • 400 g red and yellow cherry tomatoes
  • 10-12 Stem(s) Thyme
  • 2 Onions
  • 200 ml light balsamic vinegar
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Breadcrumbs
  • 2 (150 g each) Cup of fresh goat cheese (made from 100 % goat milk)
  • 7-10 Tbsp Fat and flour
  • baking paper
  • 7-10 Tbsp Dried peas
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the short pastry, put flour, almonds, 1 teaspoon salt, 1 teaspoon sugar, egg yolks, 1 tablespoon cold water and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough

  2. 2

    Roll out the dough between two layers of baking paper to a circle (31-32 cm Ø). Remove the upper baking parchment. Pour the dough into a greased, flour-spread tart mould with lift-off base (26 cm Ø), press it down, pressing the edge slightly up (over the edge of the mould). Press the base in several times with a fork. Chill for about 30 minutes.

  3. 3

    In the meantime clean and wash the tomatoes and drain them well. Wash thyme, shake dry, pluck leaves roughly from the stalks. Peel and finely dice the onions. Caramelise 75 g sugar in a pan over low heat. Deglaze with vinegar and 100 ml water, bring to the boil. Add onions and 1 teaspoon thyme, bring to the boil again and let it simmer openly over a low to medium heat for 12-15 minutes. Season with salt and pepper, add 2 tablespoons of olive oil

  4. 4

    Line the shortcrust pastry base with baking paper, the edge of the pastry should be carefully lobbed over the edge of the pastry. Fill with dried peas and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes without cover. Remove from the oven, carefully remove dry peas with baking paper

  5. 5

    Sprinkle the bottom with breadcrumbs. Spread the cream cheese with a teaspoon in flakes. Sprinkle with pepper. Sprinkle with 3/4 of the remaining thyme. Spread tomatoes evenly on top. Sprinkle with 2 tablespoons of olive oil. Cover the rim with aluminium foil if necessary. Bake the tart at the same temperature on the bottom rack for another 20-25 minutes. Remove from the oven and carefully remove from the tin. Add the balsamic onions in a small bowl

Nutrition Facts

KCAL
270 kcal
CARBS
25 g
FATS
16 g
PROTEINS
6 g