Ricotta cheese and tomato quiche with green salad

Ricotta Cheese and Tomato Quiche Recipe

Name: Ricotta Cheese and Tomato Quiche
Prep time: 15 min
Cook time: 55 min
Total time: 55 min
Cuisine: italian
Ingredients: black pepper (to taste); 40 grams butter; 300 grams cherry tomatoes; 0.5 whole cucumber; 2 whole egg; 2 cloves garlic; 1.5 tbsp olive oil; 25 grams parmesan or pecorino cheese; 80 grams plain flour; 100 grams ricotta cheese; 4 strands saffron; 40 grams Salad leaves; salt (to taste); salt (to taste); 80 ml single cream; 4 whole sun dried tomatoes(in oil); 20 ml water

50 Minutes

Serves: 2

Individual ricotta cheese and tomato quiche with a creamy cheese filling of eggs, cream, Parmesan, ricotta and saffron sat on a layer of homemade tomato pesto and finished with oven roasted tomatoes. These delicious cherry tomato flans are served with a fresh green salad

Recipe Ingreds

Pastry

40 grams butter
80 grams plain flour
salt (to taste)
20 ml water

Salad

100 grams cherry tomatoes
0.5 whole cucumber
40 grams Salad leaves

Tart

black pepper (to taste)
200 grams cherry tomatoes
2 whole egg
1 tbsp olive oil
25 grams parmesan or pecorino cheese
100 grams ricotta cheese
4 strands saffron
salt (to taste)
80 ml single cream

Pesto

black pepper (to taste)
2 cloves garlic
0.5 tbsp olive oil
salt (to taste)
4 whole sun dried tomatoes(in oil)

Recipe with pictures Steps

Step 1

sieve together the flour and salt into a bowl
cut the butter into cubes
blend until the contents forms a crumb, by hand or using a food processor
if using a food processor empty the contents of the food processor into a large bowl

Step 2

add the water to the pastry mix minimising mixing
form a ball and flatten
place the pastry ball in a plastic bag
place in the fridge to rest for 10 minutes

Step 3

peel and crush the garlic using the garlic crusher or chop finely
blend the sun dried tomatoes with the garlic using the hand liquidiser
add the olive oil while continuing to blend the tomatoes until the pesto has a thick pouring consistency
season with salt and pepper

Step 4

set the oven to 180C 350F or gas mark 4
lightly dust a clean work surface with flour
roll out the pastry into a circle to fit the flan dishes
fit pastry into flan dish
prick the pastry cases
trim the pastry to fit the flan dish
Cover in cling film and Place in the fridge to cool for 10 minutes

Step 5

wash the cherry tomatoes and then slice in half
place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
place in the oven
bake for 8 to 10 mins
remove from the oven
set a side

Step 6

remove the pastry case(s) from the fridge and place in the oven
bake for 8 to 10 mins
remove from the oven
set a side

Step 7

Soak the saffron in a tbsp of warm water
add the eggs to the jug and beat
Add the cream

Step 8

add the ricotta cheese to the jug
add the saffron water
blend using the hand liquidiser

Step 9

finely grate the parmesan
add to the jug
mix the ingredients
season with salt and pepper

Step 10

spread a thin layer of pesto on the tart base
pour in the cheese mixture
place the roasted tomatoes cut side up into the tart
place the tart in the oven and cook for 20 mins
cook until the tart is set and lightly brown

Step 11

wash mixed leaves and place in a serving bowl.
place a cross on the top of the cucumber
then slice the cucumber to form quarters
sprinkle over the salad leaves
wash the cherry tomatoes and then slice in half
sprinkle over the salad leaves

Step 12

remove the tarts from the oven
place the tart on the plate

Step 13

serve with salad

Recipe Utensils

1 baking tray
1 bowl
3 chopping board
1 food processor
1 Garlic crusher
1 grater
2 hand liquidiser
2 individual flan dish
1 jug
3 large knife
1 medium bowl
1 plastic bags
1 rolling pin
1 sieve

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How to make ricotta cheese and tomato quiche

The shortcrust pastry for this tart can be pre prepared or homemade, we prefer homemade as its extra buttery. The individual pastry cases are blind baked and lined with a tomato pesto of garlic, sun dried tomatoes and olive oil. The oven roasted cherry tomatoes and the mixture of eggs, cream, saffron, ricotta and grated parmesan are placed in the pastry case with the cherry tomatoes slice side up. The flans are baked till golden brown on top and the egg mixture is set. The individual tarts are served with a green salad.

How and when to serve our ricotta cheese and tomato flan

This tasty tart is perfect for a spring, summer or autumn meal, serve it with a delicious green salad with a mustard dressing. The flan is ideal for a quick evening meal, if your in a hurry and don't have time to make the pastry use a pre bought pastry. this recipe is also perfect for a weekend lunch, make a couple at the weekend and leave one in the fridge for an extra quick dinner idea. If you want a stronger tasting tart you can add olives, we prefer the subtle flavours without the olives.

What makes our tomato and ricotta cheese tart the best

Ricotta makes the ideal base for a quiche giving it an extra creamy consistency, the star ingredient is the oven roasted tomatoes and the tomato pesto which makes this dish delicious especially paired with the saffron added to the eggs

About ricotta cheese and tomato flan

This recipe is from the recipe book Paradiso by Dennis Cotter, we loved this recipe, but we loved the subtle flavour of the tart without the so we omit them.

More ricotta and savoury tart recipes

Ricotta stuffed Mushrooms With Cashew & Peas

Leek & Blue Cheese Tart with Roast Tomato and Salad

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35 Minutes