Description
This Roasted Tomato, Basil & Parmesan Quiche is a delightful savory tart combining the sweetness of oven-roasted cherry tomatoes with fresh basil and the nutty richness of Parmesan cheese, all encased in a crisp homemade shortcrust pastry. Perfect for brunch, lunch, or a light dinner, this quiche offers a beautiful balance of flavors and a golden, flaky texture.
Ingredients
Scale
For the Pastry
- 280g plain flour, plus extra for dusting
- 140g cold butter, cut into pieces
- 8 tbsp cold water
For the Filling
- 300g cherry tomatoes
- Drizzle of olive oil
- Salt and pepper, to season
- 50g parmesan (or vegetarian alternative), grated
- 2 eggs
- 284ml pot double cream
- Handful basil leaves, shredded, plus a few small ones left whole for scattering
Instructions
- Make the Pastry: Combine the plain flour and cold butter in a bowl. Rub together with your fingertips until the mixture resembles crumbs. Gradually add 8 tablespoons of cold water and bring together with your hands until just combined. Shape into a ball. You can use the pastry immediately or chill it in the fridge for up to 2 days, or freeze for up to a month.
- Roll Out and Chill Pastry: Roll the pastry on a lightly floured surface into a circle about 5cm larger than a 25cm tart tin. Carefully lift the pastry with a rolling pin and drape it over the tin, leaving an overhang. Use a small ball of pastry scraps to press the dough into the corners of the tin for a neat finish. Chill the tart case in the fridge or freezer for 20 minutes.
- Roast the Tomatoes: Heat the oven to 200°C (fan 180°C/gas mark 6). In a small roasting tin, place the cherry tomatoes, drizzle with olive oil and season with salt and pepper. Put this roasting tin on a lower shelf of the oven to roast while you prepare the tart base.
- Blind-Bake the Pastry: Prick the base of the tart case lightly with a fork. Line it with a circle of greaseproof paper or foil and fill with baking beans. Blind bake in the oven for 20 minutes. Remove the paper and beans, then bake for another 5-10 minutes until the base is golden brown and crisp. Remove the tart case and the roasting tomatoes from the oven.
- Prepare the Filling: Beat the eggs in a large bowl, then gradually whisk in the double cream. Stir in the shredded basil leaves and season well with salt and pepper.
- Assemble the Quiche: Sprinkle half of the grated Parmesan over the base of the baked tart case. Scatter the roasted tomatoes over the cheese. Pour the egg and cream mixture evenly over the filling, then sprinkle the remaining Parmesan on top.
- Bake the Quiche: Return the tart to the oven and bake for 20-25 minutes until the filling is set and golden brown on top.
- Cool and Serve: Allow the quiche to cool completely in the tart case. Trim off any overhanging pastry edges and then carefully remove from the tin. Scatter the whole basil leaves on top for garnish and serve in slices.
Notes
- Blind baking the pastry ensures a crisp base that doesn’t get soggy from the creamy filling.
- You can prepare the pastry in advance and freeze it to save time on the day.
- Adjust seasoning in the egg mixture to your taste before filling the tart.
- Use a vegetarian Parmesan alternative if you prefer a vegetarian version without animal rennet.
- The tart can be served warm or at room temperature, making it versatile for various occasions.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: European
Keywords: quiche, roasted tomato quiche, basil quiche, Parmesan tart, savory tart, vegetarian quiche, brunch recipes
