Tarte à l’oignon, tomate et fromage de chèvre
I was going to cook this recipe yesterday but it rained non-stop and I had a yen for a bit of comfort food so decided to turn it into a quiche of sorts. And boy oh boy, is this one a repeater.
Red onion, tomato and goats cheese quiche
3 large (or 4 medium) red onions
3-4 medium tomatoes, sliced (or a good handful of cherry tomatoes, halved)
1 fresh Welsh goats cheese (100-200g, 3-6 oz)
1 tablespoon sugar
250ml semi-skimmed milk
4 tablespoons double cream (heavy cream in the U.S.)
4 lightly beaten eggs
Salt and black pepper
Half packet shortcrust pastry (or of course you can make your own)
- Preheat the oven to 200°C (400°F, gas mark 6).
- Heat the olive oil in a large pan or wok, slice the onions and add them to the oil.
- Cook on a low heat until tender (about 40-50 minutes).
- Add salt and pepper and a tablespoon of sugar.
- Grease and lightly flour a deep 10 inch (25cm) diameter pie dish, roll out the pastry and line the dish, trimming off any excess.
- Put the cooked onions on the bottom layer, follow with sliced tomatoes (or halved if you’re using cherry tomatoes) and then the crumbled goats cheese.
- In a separate bowl combine the milk, eggs and cream, season, then pour over the onions, tomatoes and cheese.
- Cook for about 30-40 minutes or when the filling is golden and the smell is driving you mad with hunger.
- Serve warm from the oven with a side salad and (this is compulsory!) a generous helping of mango chutney. Really. Mango chutney was invented to go with this dish.
I’ll try it with a mature cheddar next weekend and maybe add some basil in there. Oh and mushrooms. And I might try switching the red onions for sauted leeks and spring onions (scallions). Mmm….
May 22nd, 2006 11:42
you need to come and visit me.
(a sentence I never thought I’d say)
May 22nd, 2006 12:11
Aw shucks, thank you razorhead, that’s one of the nicest comments anyone’s ever left.
I realised after I’d hit the publish button that I sound as if I know what I’m doing… hah! Really, quiche is the easist thing in the world to make, especially with ready-made pastry. If I can make it, anyone can. So here’s my challenge: you make one and invite us all round for a quiche party :-)
May 23rd, 2006 10:21
So I just read the last two words of your reply there Daisy as quiche pastie and the salivation you set up with the original post set off again. I wonder if you cold make a quiche pastie, I can feel some experimentation coming on, it’s the setting of the egg milk cream combination. Yeh I realise it isn’t a quiche unless it crumbles on contact wit fork but a pastie is so much easier to carry in ones pocket I find than a slice of quiche.
May 23rd, 2006 11:05
“Cook on a low heat until tender (about 40-50 minutes)” Doesn’t that leave you with severely cremated onions?
May 24th, 2006 20:58
I will be giving this bad boy a go in a few weeks time :)
It looks delish!
May 24th, 2006 21:42
Ah Daisy-Winifred, a pastie with a caremlised red onion/tomato/cheese filling? Sounds delicious! And if the tomatoes are juicy that would provide enough moisture. Could you let me know if works out? Would be a fine thing to pack in himself’s bag on days I send him out fishing :-)
May 24th, 2006 21:43
Clair, I swear it took 45 minutes the first time. In fact, I cooked it again last night (unexpected visitors after the funeral) and cut short the onion time to about 30-35 minutes and I definitely felt they would have been better with the extra 10 minutes or so. (This is on a gas hob, the lowest setting.)
Leah, I do hope you try it and post better pictures than me ;-)
May 27th, 2006 03:30
Ooooh, this sounds like one I’d really like to try.