The combination of cream cheese, tomato, walnuts, and chives, makes this savory tomato quiche with its crispy crust really flavorful.
Prep. Time: 70 Min.
Ck. Time: 40 Min.
For the crust:
- 250 g flour
- 115 g unsalted butter
- 1 egg
- 1 tsp salt
- 2 tbsp ice water
For the filling:
- 3 red, brown and purple tomatoes
- 300 g cream cheese
- 20 g fresh chives
- 35 g walnuts
- 20 g arugula
- 1/4 tsp black pepper
In order to make tomato quiche, first, we prepare the crust. Therefore, cut the cold butter into small cubes and then in a bowl mix it with flour and salt by hand with a pastry blender. Just mix them until it looks like coarse crumbs. Then in a small bowl, beat the egg with a fork together with the ice water. Now pour the egg over the flour mixture and mix them with a silicone spatula. Then press the dough to form a disc, wrap it with a plastic wrap and place it in the refrigerator for 30 minutes.
After 30 minutes, lightly flour your work surface and with a rolling pin roll out the chilled dough to fit a 25 cm tart pan. Drape the dough over the rolling pin and transfer it onto the tart pan. Then shape and press the dough against the tart pan and remove any excess dough by running the rolling pin on the top edge of the pan. After that, freeze the dough for about 30 minutes.
Now remove the dough from the freezer, cover it with parchment paper and fill it with pie weights or dried chickpeas. Then bake the dough in a preheated oven to 180 ºC for 30 minutes. After 30 minutes, remove the pan from the oven, remove the pie weights and parchment paper and place it back in the oven. And bake the dough for 10 minutes more until it is slightly brown. Then set it aside to cool.
For the filling:
Slice the tomatoes thinly and chop the walnuts and chives finely. Then in a bowl, mix the cream cheese with walnuts, chives and black pepper.
When the quiche crust is cool, add the cream cheese mixture and spread it evenly.
Then place the sliced tomatoes on top of the cream cheese and arugula on top of the tomatoes.