NV5A0151 copyIngredients:
- 1 kg puff pastry (without yeast)
- 2 medium kumato tomatoes
- 2 medium bakinsky tomatoes
- Cherry red & yellow tomatoes
- Olive oil
- Spring thyme
- Salt
- Pepper
- 2 eggs
- 1/4 cup milk
- 1/4 cup crumbled cheese
- 4 cloves roasted garlic (optional)
- Sea salt
Combine halved tomatoes, olive oil, garlic, thyme, salt and pepper. Spread out in a single layer on a sheet pan. Roast for 15 min at 160C.Untitled-1Place puff pastry in a quiche pan. Prick bottom all over with a fork and fill with a baking paper and dried beans. Bake for 15-20 min at 180C.NV5A0195 copyNV5A0199 copyNV5A0212 copyCombine eggs, milk, cheese, smashed garlic, salt and pepper in a bowl. Whisk for a while. Untitled-2Arrange roasted tomatoes over pre baked quiche base and add halved cherry tomatoes. Pour egg mixture until almost full but not covering tops. Bake 20 min or until crust. Let 10-15 min cool.Untitled-3NV5A0389 copyNV5A0373 copy

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