Ingredients Pastry 1 cup plain flour
60 g unsalted butter room temperature
½ tsp salt
3 tbsp cold water
Filling ½ cup yogurt (or cream)
¼ red onion
¼ cup chopped parsley plus a few sprigs to garnish
¼ cup parmesan
Salt and freshly ground pepper to taste
Combine flour, butter and salt and mix with fingers. Add cold water a tablespoon at a time until the dough comes together.
Roll into a ball and leave covered in the fridge for 30 minsutes.
Meanwhile make your quiche filling. Combine the cheese, diced red onion, chopped parsley, yogurt, salt, pepper and egg in a jug.
Topple the dough on to a floured bench top and roll into one large disc or three smaller ones.
Be as meticulous or rustic as you like!
Press pastry into your quiche tins and prick the bottom a few times with a fork. Fill with baking beads or dry rice and place in a 200C oven and bake for 10-15 mins or until the pastry turns golden.
Remove from the oven, remove the baking beads and pour in the quiche mixture.
Place the sliced tomatoes on top and garnish with the parsley sprigs. Bake for 10-15 minutes for small tarts and for 30-40 minutes for a large tart or until until the quiche is golden brown and the filling has set.
Serve with a fresh salad and chutney.
My boyfriend couldn't even wait for me to take the picture to dig in - good sign!