Ricotta & Tomato Quiche

• 7/8 pound puff pastry ready - rolled
• 1 cup ricotta sheep
• 2 large eggs beaten
• 5/8 cup Parmesan grated
• 1 clove garlic, peeled & squeezed out
• 1 bunch 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 tomatoes ripe & lage, evenly sized: top & bottum horizontally cut off & then halved horizontally
• salad A green, to serve with it, likea mix of fresh green
• balsamic vinegar
• sunflower oil

1. Preheat the oven to 200u0b0C.
2. Roll the pastry out on a Silpat or on a baking tray covered with baking paper.
3. Prik the pastry several times with a fork.
4. Take a bowl & add the ricotta, the beaten eggs, the Parmesan cheese, the garlic & basil & season to taste with sea salt & black pepper. Beat until smooth. Taste again. It really has to taste good! Add a bit more grated Parmesan , if needed.
5. Spread the mix over the pastry base, leaving about a 2 cm border.
6. Arrange the tomatoes on top of the ricotta mix. Place them neatly together, pushing them down a bit. season lightly & drizzle with a bit of olive oil.
7. Bake for about 25 minutes until the filling has set & the pastry is golden brown.
8. Take it out of the oven & take the silpat away. Put it on a nice plate & cut up in slices.
9. Serve it with the green salad & cucumber slices & drizzle with the balsamic vinegar dressing.

pastry ready, ricotta sheep, eggs, parmesan grated, clove garlic, fresh basil washed, salt, black pepper, olive oil, tomatoes, salad a, balsamic vinegar, sunflower oil

Taken from www.yummly.com/recipe/Ricotta-_-Tomato-Quiche-1668927 (may not work)