Tomato puff pastry quiche

Name: Tomato puff pastry quiche
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Roll (270 g) of fresh puff pastry (approx. 24 x 42 cm; refrigerator; e.g. from Aunt Fanny); 200 g cherry tomatoes; 3 Stem(s) Basil; 5 tablespoons (approx. 150 g) chunky tomatoes (tin); 2 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS Olive oil; 10 discs Parma ham; 12 black olives without stone; 125 g Mozzarella; 7-10 Tbsp Pepper; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Roll (270 g) of fresh puff pastry (approx. 24 x 42 cm; refrigerator; e.g. from Aunt Fanny)
200 g cherry tomatoes
3 Stem(s) Basil
5 tablespoons (approx. 150 g) chunky tomatoes (tin)
2 TABLESPOONS Balsamic vinegar
3 TABLESPOONS Olive oil
10 discs Parma ham
12 black olives without stone
125 g Mozzarella
7-10 Tbsp Pepper
baking paper

Directions

1
Let the puff pastry rest at room temperature for about 10 minutes. Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Wash and halve the tomatoes. Wash basil, shake dry and pluck the leaves.
2
Fold the short side of the puff pastry halfway down, place it on a baking tray lined with baking paper and roll out slightly larger (approx. 20 x 30 cm). Spread with chunky tomatoes, leaving about 2 cm free around the edges.
3
Spread the tomatoes on the dough. Drizzle with vinegar and 2 tablespoons of oil.
4
Bake in the hot oven on the lower shelf for about 10 minutes. Pluck the ham into pieces. Remove quiche from oven. Spread olives and ham on top and bake for about 5 minutes. Pluck the mozzarella into pieces and spread on the quiche.
5
Sprinkle with 1 tablespoon of oil and season with pepper. Sprinkle with basil.