Fragrant, slow-roasted tomatoes are the perfect partner for peppered goat’s cheese in this delicious quiche recipe with home-made pastry.
Wine Pairing: Rietvallei Sauvignon Blanc
Sauvignon Blanc takes centre stage at Rietvallei Wine Estate in Robertson. With a history dating back 155 years of winemaking experience and spanning 7 generations, winemaker and owner Kobus Burger has given us a Sauvignon Blanc that stands out among the crowd!
Ingredients
for the pastry
- 250 g flour
- 125 g cold butter cubed
- 1 egg yolk
- 3-4 tablespoons ice water
- 1 teaspoon salt
for the roasted tomatoes
- 100 g cherry tomatoes on the vine
- 3 tablespoons Balsamic vinegar
- 1 tablespoon olive oil
- pinch of salt
- pinch of sugar
for the filling
- 100 g chèvre
- 4 extra-large eggs
- 200 g Crème fraîche
- 1 teaspoon sea salt flakes
- 1 teaspoon fresh white pepper
Instructions
- 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.