Cheese and Pomegranate Quiches
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
- For the pastry
- 2 cups all-purpose flour
- 1 tsp salt
- ⅔ cup butter (chopped)
- 2 egg yolks
- ½ cup grated Parmesan
- butter (for the tartlet dishes)
- all-purpose flour (for the work surface)
- Legume (for blind baking)
- For the topping
- ¼ cup Pomegranate juice
- ¼ cup balsamic vinegar
- 1 tsp sugar
- ⅓ cup Anchovy paste
- ⅓ cup Pine nuts
- ½ pomegranate (seeds removed)
- ¾ cup Parmesan (crumbled)
- 1 handful Arugula
Preparation steps
1.
Mix together the flour and salt and add the butter. Rub between your fingers to create breadcrumbs. Add the egg yolk and the Parmesan and knead together quickly. Wrap in cling film and chill in the fidge for 3 hours.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease four tartlet dishes.
3.
Roll out the pastry on a floured work surface to fit the tartlet dishes. Place the pastry in the dishes, cover with baking paper, weigh down with legumes and bake for around 20 minutes. Leave to cool a little then remove the legumes and the baking paper.
4.
To make the topping, place the pomegranate juice, vinegar and sugar in a pot and reduce until thick. Leave to cool.
5.
Spread the anchovy paste on the tartlet bases and sprinkle with pine nuts, pomegranate seeds and Parmesan cheese. Garnish with the rocket and drizzle with the vinegar reduction.
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