Hot sun, long summers. We all have different memories of holidays but, for me, France has had an enduring appeal, with recollections of warm tomato salad, gutsy, mustard-hued mayonnaise, oil-drenched pissaladière and peaches soaked in wine. This beautiful, umami-rich roast tomato and olive quiche should soften any longing for the south of France, and is perfect for any outdoor gathering served with a green salad.
Roast tomato and red onion quiche with black olives and parmesan crust
For a nuttier finish, experiment using emmer flour in the pastry. And if you can’t find oregano, use basil or marjoram instead.
Prep 20 min
Chill 1 hr 20 min+
Cook 1 hr 25 min
Serves 6
500g tomatoes (yellow, orange or red), halved
2 medium red onions, peeled and cut into wedges
15-18 black olives, stoned and roughly chopped
1 handful fresh oregano leaves
Salt and pepper
3 tbsp olive oil
A splash of red-wine vinegar
2 whole eggs, plus 2 egg yolks (reserve the whites for glazing)
60g parmesan or grana padano, finely grated, plus 1 tbsp extra for the topping
400ml double cream
For the pastry
330g spelt flour (I used a third wholemeal and two-thirds white), plus extra for dusting
220g chilled unsalted butter, cut into cubes, plus extra for greasing
Fine sea salt
70g parmesan, finely grated
Tip the flour and butter into a food processor with half a teaspoon of salt and the parmesan, and pulse a few times so that the butter is still in large-ish flakes. Trickle in five tablespoons of ice-cold water and pulse a few more times – once you can push it to one side and form a rough lump, transfer to a flour-dusted worktop and bring together into a ball. If it falls apart, pulse with another tablespoon of ice-cold water. Flatten into a disc, wrap in paper and refrigerate for one to two hours.
Meanwhile, heat the oven to 220C (200C fan)/gas 7. Put the tomatoes cut side up on a lined baking tray, scatter over the onions, olives and oregano, season generously, then drizzle in the olive oil and vinegar. Roast for 15-20 minutes until everything is beginning to caramelise.
Turn the oven down to 200C (180C fan)/gas 6 and grease a 28-30cm tart tin. Roll out the pastry on a lightly floured surface and, using your rolling pin, lift it up and drape over the tart case so there is an overhang on the sides. Push the pastry into the corners of the tin, then lightly prick the base with a fork and chill for 20 minutes.
Meanwhile, beat the eggs and yolks in a bowl, then pour in the cheese and cream, and season lightly.
Line the tart case with tin foil, pushing it down into the edges. Blind bake for 20 minutes, then remove the foil and brush the tart case with egg white loosened with splashes of milk. Bake for another five to 10 minutes until light brown.
Transfer the tomatoes, onions and olives to the tart case. Pour in the cream mix and scatter with a tablespoon of parmesan. Bake for 15-20 minutes, until just set and golden brown. Cool in the case, trimming the edges of the pastry. Serve with a crisp green salad.
