Recipe by Emma Haberman
I know I’m antsy for summer when all I can think about are tomatoes. Tomatoes are the quintessential symbol of summer – sweet, red, juicy, the perfect addition to practically any dish. Though I’m fortunate to live in New York where most fruits and vegetables are accessible even out of season, there’s nothing like a summer tomato fresh from the vine.
Raw tomatoes may be out of the question for the next few months, but that doesn’t mean you can’t cook with them. Cooking tomatoes can help bring out their natural sweetness, even in the off-season; well-roasted tomatoes caramelize and develop a new unique flavor. In this quiche, tomatoes add freshness to a tart and tangy goat cheese and pesto base. If you have a few eggs on hand, quiche is a quick and easy way to use leftover vegetables. It also keeps well and makes an excellent next day lunch.
Quiche is practically foolproof, but please, whatever you do, don’t reheat it in the microwave. Use an oven or toaster oven to keep the crust crispy and flaky – it’ll hold you over until true tomato season arrives.
You can follow Emma on Twitter (@habermania)
Calories per serving: 580 per serving
Prep time: 50 mins
Cooking time: 55 mins
Total time: 1 hour 45 mins
1 1/2 cups all-purpose flour
1 stick unsalted butter, chilled and cubed
4 tbsp ice water
1 tbsp Parmesan, grated
Pinch of salt
1 shallot, chopped
1 clove garlic, minced
1 tsp butter
1/2 cup half and half
1 tbsp flour
4 tbsp pesto
3 plum tomatoes, sliced
4 oz goat cheese, sliced
1. In a food processor, combine the flour, butter, Parmesan and butter. Pulse until ingredients are blended and butter is pea-sized.
2. Drizzle the water in slowly, continuing to pulse until the dough sticks together when pressed.
3. Press the dough into a disc. Chill for 30 minutes wrapped in plastic wrap.
4. Preheat the oven to 400°. Remove the dough from the refrigerator and place on a lightly floured surface.
5. Roll dough into a 12-inch circle and place in a 10-inch tart pan.
6. Cover with parchment paper or foil and fill with pie weights or dried beans.
7. Bake in a 400º oven for 20 minutes, then remove parchment and weights and bake for another 5 minutes until the crust starts to brown. Remove from the oven and let cool.
8. In a small saute pan, cook the shallot, garlic and butter until shallots are softened. Whisk the shallots with the eggs, half and half and flour in a bowl. Season with salt and pepper.
9. Spread the pesto in the bottom of the tart crust. Arrange the tomatoes in concentric circles until the crust is covered. Pour the egg-shallot mixture over the tomatoes. Top with sliced goat cheese, salt and pepper.
10. Bake for 30 minutes until a knife inserted in the center comes out clean. Serve hot.