Tomato quiche with balsamic onions with pine nuts

Name: Tomato quiche with balsamic onions with pine nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 50 g crushed almonds; 7-10 Tbsp Salt; 1 TEASPOON + 75 g sugar; 2 Egg yolk (size M); 100 g Butter; 400 g red and yellow cherry tomatoes; 10-12 Stem(s) Thyme; 2 Onions; 200 ml light balsamic vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Breadcrumbs; 2 (150 g each) Cup of fresh goat cheese (made from 100 % goat milk); 1 TABLESPOON Pine nuts; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
50 g crushed almonds
7-10 Tbsp Salt
1 TEASPOON + 75 g sugar
2 Egg yolk (size M)
100 g Butter
400 g red and yellow cherry tomatoes
10-12 Stem(s) Thyme
2 Onions
200 ml light balsamic vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
2 TABLESPOONS Breadcrumbs
2 (150 g each) Cup of fresh goat cheese (made from 100 % goat milk)
1 TABLESPOON Pine nuts
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Aluminium foil

Directions

1
For the short pastry, put flour, almonds, 1 teaspoon salt, 1 teaspoon sugar, egg yolks, 1 tablespoon cold water and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough
2
Roll out the dough between two layers of baking paper to a circle (31-32 cm Ø). Remove the upper baking parchment. Pour the dough into a greased, flour-spread tart mould with lift-off base (26 cm Ø), press it down, pressing the edge slightly up (over the edge of the mould). Press the base in several times with a fork. Chill for about 30 minutes.
3
In the meantime clean and wash the tomatoes and drain them well. Wash thyme, shake dry, pluck leaves roughly from the stalks. Peel and finely dice the onions. Caramelise 75 g sugar in a pan over low heat. Deglaze with vinegar and 100 ml water, bring to the boil. Add onions and 1 teaspoon thyme, bring to the boil again and let it simmer openly over a low to medium heat for 12-15 minutes. Season with salt and pepper, add 2 tablespoons of olive oil
4
Line the shortcrust pastry base with baking paper, the edge of the pastry should be carefully lobbed over the edge of the pastry. Fill with dried peas and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes without cover. Remove from the oven, carefully remove dry peas with baking paper
5
Sprinkle the bottom with breadcrumbs. Spread the cream cheese with a teaspoon in flakes. Sprinkle with pepper. Sprinkle with 3/4 of the remaining thyme. Spread tomatoes evenly on top. Sprinkle with 2 tablespoons of olive oil. Cover the rim with aluminium foil if necessary. Bake the tart at the same temperature on the bottom rack for another 20-25 minutes
6
Lightly roast pine nuts in a pan without fat, remove. Remove the quiche from the oven, carefully remove from the mould. Sprinkle with pine nuts. Add balsamic onions in a small bowl