Roasted Tomato, Caramelized Onion And Olive Quiche - cooking recipe

Ingredients

None None FOR THE PASTRY
1 1/2 cups flour
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
None None FOR THE FILLING
4 None tomatoes, halved
2 tbsp butter
1 large red onion, thinly sliced
1 clove garlic, crushed
2 tsp balsamic vinegar
2 tsp brown sugar
2 None eggs
1/2 cup heavy cream
1/4 cup milk
1/2 cup pitted kalamata olives
6 None anchovies

Preparation

For the pastry, sift flour into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs.
Add yolk and 1 tbsp ice-cold water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Refrigerate 30 mins.
Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 15 mins.
Preheat the oven to 400\u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 5 mins; cool.
Reduce oven temperature to 350\u00b0F. For the filling, place tomatoes, cut-side up, in a baking pan. Roast 20-25 mins. Cool.
Meanwhile, melt butter in a medium skillet on medium heat. Saute onion and garlic for 2-3 mins, until tender and lightly browned. Stir in vinegar and sugar. Cook, stirring, for 10-15 mins, until caramelized. Cool.
Whisk eggs, cream and milk in a medium bowl. Season to taste.
Arrange tomatoes, onion mixture, olives and anchovies in crust. Pour egg mixture over the top.
Bake for 35-40 mins, until set. Serve quiche in wedges,