Ricotta cheese and tomato quiche with green salad

Ricotta Cheese and Tomato Quiche Recipe

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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