Ricotta & Tomato Quiche

Ingredients

375 gr ready - rolled puff pastry
250 gr sheep ricotta
2 large eggs, beaten
60 gr. Parmesan, grated
1 fat clove of garlic, peeled & squeezed out
a large bunch of fresh basil, washed, pad dry on kitchen paper & finely sliced
Maldon sea salt
Black pepper
olive oil: a soft & fruity olive oil, not a strong one!
6 ripe & lage tomatoes, evenly sized: top & bottum horizontally cut off & then halved horizontally
A green salad to serve with it, likea mix of fresh green leaves & a cucumber sliced
Evenly parts of balsamic vinegar & sunflower oil + black pepper & Maldon sea salt added, to drizzle over the salad

Description

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