Ricotta Quiche with Samphire
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 200 grams Pastry flour
- salt
- 120 grams butter
- Pastry flour (for the work surface)
- butter (for the pan)
- 200 grams Cherry tomatoes
- 250 grams Saltwort (Salicornia)
- 250 grams Ricotta cheese
- 4 eggs
- salt
- freshly ground peppers
- 40 grams shaved Parmesan
Preparation steps
1.
Mix flour with salt. Combine with butter cut into small flakes and grind between your hands until crumbly. Add 50 ml (approximately 1/7 ounces) of water and knead to a smooth pastry. Shape into a ball and wrap in plastic wrap, refrigerate for 2 hours.
2.
Rinse, dry and quarter tomatoes. Rinse and dry samphire. Whisk ricotta with eggs, season with salt and pepper.
3.
Roll out pastry on a floured surface. Butter tart pan and line with pastry, making an edge all around. Spread about 3/4 of samphire on the pastry and top with ricotta mixture. Arrange cherry tomatoes on top and sprinkle with Parmesan. Bake in preheated oven at 180°C (approximatley 350°F) for about 35-40 minutes. Garnish with remaining samphire and serve warm.
