Preheat the oven to 400˚F. Scrub:
3 to 4 medium red beets (12 ounces), leaves removed
Wrap the beets individually in aluminum foil and roast on a baking sheet until...
As we continue to drown in succulent tomato heaven, we decided that breakfast wasn’t really pulling its weight, so to speak, in our efforts to decimate these juicy kitchen countertop invaders. Of course, we turned to our trusty 2006 JOY for some ideas and immediately became fixated on this quiche recipe.
Since we’re trying to get as many of these tomatoes in our cooking as possible, we decided to go heavy on the tomatoes. To compensate for this, we peeled, seeded, and roasted them before adding to the quiche filling, which not only concentrates their flavor, but also ensures a firm filling and a crisp bottom crust. For an extra savory bite, we couldn’t help experimenting with the pie dough. We ended up adding a teaspoon each freshly ground black pepper, dried thyme, and red pepper flakes before kneading it. Add what you fancy, and be liberal with the amounts: pie dough can take a lot of seasoning.
This recipe actually gave us some bonus leftover pie dough to work with, which was promptly filled with more tomatoes, some frozen pesto from last summer’s basil harvest, and a thinly sliced knob of cheese in a little, free-form galette. We highly recommend using any extra dough you have to fill with whatever you have lying around. A little extra flaky treat!
1 1⁄4 cups all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
2 tablespoons chilled vegetable shortening
Work it in lightly with the tips of your fingers or a pastry blender until there are pea-sized chunks. Sprinkle the dough with:
3 tablespoons ice water
Blend the water into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add a little more ice water, a teaspoon at a time, until the dough just comes together.
Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes (or up to 3 days).
On a lightly floured surface, roll out the dough, lifting and turning the dough as you roll to ensure that it isn’t sticking. Roll from the center of the dough outwards until your dough circle is about 3 to 4 inches larger than your pie dish.
Roll the dough gently around your rolling pin and transfer it to a 9-inch pie dish. Carefully unroll the dough and drape it over the dish. Press the dough into the dish so that it fits snugly. Trim the edges, leaving ¼-inch of overhang. If you like, crimp the crust or use the tines of a fork to create a decorative edge.
Brush the dough with:
Beaten egg yolk
Refrigerate. Set a rack in the lowest position in the oven. Preheat the oven to 400°F. Peel, seed, core, and quarter:
1 1/2 pound tomatoes
Roast on a greased or parchment-lined baking sheet for 15 minutes.
Crumble and blend with the back of a wooden spoon until smooth in large bowl:
4 to 6 ounces soft fresh goat cheese
3⁄4 cup half-and-half or heavy cream
1⁄2 cup milk
Add and whisk until smooth:
1 tablespoon chopped parsley
1 1⁄2 teaspoons chopped thyme or 3 tablespoons chopped basil
1⁄4 teaspoon salt
Black pepper to taste
Arrange most of the tomato quarters in the prepared pastry shell like the spokes of a wheel. Fill in the center with the remaining tomato quarters. Pour the cheese mixture over the tomatoes. Bake until the top is golden brown, 40 to 45 minutes. Let rest for 10 minutes before slicing.