Roasted vine tomato and ricotta quiche

The sweetness of roasted tomatoes is balanced by salty, creamy ricotta and thyme in this easy recipe.

Serves: 4


200g halved cherry tomatoes
2 tbsp olive oil
Sea salt and black pepper, to season
500g defrosted puff pastry
250g drained ricotta
Sprigs of fresh thyme


Preheat the oven to 180°C. Arrange tomatoes on a baking tray, drizzle with olive oil and season. Roast for 20 minutes. Unroll defrosted puff pastry and press firmly into four greased individual tart cases. Brush with milk and blind bake with dried beans for 15 minutes so the pastry doesn’t puff up too much. Remove the baking beans and bake for a further 5 minutes. Remove from oven and crumble in the ricotta. Top with roasted cherry tomatoes and sprigs of thyme before baking for another 5-10 minutes. Serve hot with a green salad. Tip: Keep puff pastry in the freezer and you will always be sorted for a quick-fix quiche.

Recipe by Hannah Lewry, courtesy City Press iMagazine.


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