Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields8 Servings
 2 tbsp VSOP Extra Virgin Olive Oil
 2 cloves Garlic, crushed
 1 sprig Fresh Marjoram, or oregano
 1 pinch Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper
 1 lb Roma Tomato
 1 cup Whole Wheat Flour
 1 cup All-Purpose Flour
 ¼ cup Flax Seed Meal
 ½ Fine Sea Salt
 ¾ cup VSOP Extra Virgin Olive Oil, any fruity medium varietal will work
 ½ cup Warm Water
 2 tbsp Shallot, minced
 2 cloves Garlic, minced
 7 large Eggs, beaten
 2 tbsp Fresh Basil, torn or chopped
 1 ½ cups Fontina Cheese, shredded
 ¼ cup Pecorino Romano Cheese, freshly grated
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 ½ cups Oven Roasted Tomatoes, thoroughly drained
1

Preheat the oven to 300 degrees Fahrenheit. Combine the EVOO, garlic, herbs, salt & pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil & seasonings, and place cut side down in the dish. Bake for 2 1/2 hours or until the tomatoes are completely soft and become wrinkled. Set aside to cool.

2

In a medium mixing bowl, whisk together the flours, salt, and flax seed meal. Add the EVOO and water and mix quickly with a fork until it comes together into a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool completely before filling.

3

Saute the shallots in some EVOO until lightly browned. Add the garlic and saute another minute. Remove from the heat to cool. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed. Enjoy!

Ingredients

 2 tbsp VSOP Extra Virgin Olive Oil
 2 cloves Garlic, crushed
 1 sprig Fresh Marjoram, or oregano
 1 pinch Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper
 1 lb Roma Tomato
 1 cup Whole Wheat Flour
 1 cup All-Purpose Flour
 ¼ cup Flax Seed Meal
 ½ Fine Sea Salt
 ¾ cup VSOP Extra Virgin Olive Oil, any fruity medium varietal will work
 ½ cup Warm Water
 2 tbsp Shallot, minced
 2 cloves Garlic, minced
 7 large Eggs, beaten
 2 tbsp Fresh Basil, torn or chopped
 1 ½ cups Fontina Cheese, shredded
 ¼ cup Pecorino Romano Cheese, freshly grated
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 ½ cups Oven Roasted Tomatoes, thoroughly drained

Directions

1

Preheat the oven to 300 degrees Fahrenheit. Combine the EVOO, garlic, herbs, salt & pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil & seasonings, and place cut side down in the dish. Bake for 2 1/2 hours or until the tomatoes are completely soft and become wrinkled. Set aside to cool.

2

In a medium mixing bowl, whisk together the flours, salt, and flax seed meal. Add the EVOO and water and mix quickly with a fork until it comes together into a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool completely before filling.

3

Saute the shallots in some EVOO until lightly browned. Add the garlic and saute another minute. Remove from the heat to cool. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed. Enjoy!

Roasted Tomato Quiche With EVOO Pastry Crust

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