Quiche à la tomate – Tomato Tart

What do you do when you have some friends coming over for brunch and you didn’t really plan for it? The day before, I went to the farmers market and got some nice and colorful heirloom tomatoes. In our fridge, we always have eggs, cheese, butter, and creme. So we have about everything to make a tasty quiche.

Slice of tomato quiche with salad
Slice of tomato quiche with salad

For years, I used puff pastry sheets to make my tarts and quiches. But no longer. A few months ago, I started to make my own tart dough. I mix the flour and butter in a food processor, add a few table spoons of ice cold water, mix it some more, form a nice ball and wrap it in some plastic wrap. Then it goes into the fridge for 20 minutes or so. That’s it!

For the custard I used three eggs, a cup of heavy cream, a handful of shredded cheese, and some freshly ground pepper and nutmeg. The heirloom tomatoes really made the difference: They added a nice splash of color and stimulated the taste buds.

Quiche a la tomate - Tomato Tart
Quiche a la tomate – Tomato Tart

I really liked the look of it and it tasted so well… and there is just one slice left waiting…

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