SLOW ROASTED CHERRY TOMATO AND GOAT’S CHEESE QUICHE
for the pastry
125g cold butter, cubed
1 egg yolk
3-4 tablespoons ice water
1 teaspoon salt
for the roasted tomatoes
100g cherry tomatoes, on the vine
3 tablespoons Balsamic vinegar
1 tablespoon olive oil
pinch of salt
pinch of sugar
for the filling
4 extra-large eggs
200g Crème fraîche
1 teaspoon sea salt flakes
1 teaspoon fresh white pepper
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.