- FIRST MAKE THE PASTRY. Rub the butter and flour together to create a mixture resembling fine breadcrumbs. Add a pinch of salt and the beaten egg. Bring together into a ball, wrap in cling film and chill for 30 minutes. Roll out the chilled pastry and use it to line a 23cm quiche tin, ideally non-stick with a loose base. Chill your pastry-lined tin for 30 minutes before baking.
- Preheat your oven to 180°C /fan 160°C/gas 4. Bake the pastry case blind for 20–25 minutes or until dry, preferably using baking beans to stop the bottom rising.
- Remove from oven and trim the pastry edges.
- To make the filling, put the tomatoes on a baking tray, drizzle with the olive oil and sprinkle with the sugar and a good pinch of salt. Bake for 40–45 minutes. Remove and allow to cool.
- Meanwhile fry the onion in the butter over a medium heat until golden. Set aside to cool. Whisk together the eggs and cream, and season.
- Spread the fried onion in the blind-baked pastry case. Top with two-thirds of the cheese and arrange the cooked tomato halves on top.
- Carefully pour in the egg and cream mixture, sprinkle with the basil and top with the remaining cheese.
- Bake for 30–40 minutes or until golden brown.
FOR THE PASTRY CASE
- 200g plain flour
- 100g butter, chilled and diced
- 1 egg, beaten
- sea salt
FOR THE FILLING
- 10-12 ripe tomatoes, halved
- olive oil
- ½ tsp sugar
- 25g butter
- 1 onion, finely chopped
- 2 eggs
- 200ml double cream
- a generous handful of basil, torn or shredded
- 150g Wensleydale Creamery Yorkshire Cheddar
- grated sea salt
- freshly ground black pepper
WENSLEYDALE CREAMERY YORKSHIRE CHEDDAR
New from the Wensleydale Creamery in Hawes, Yorkshire Cheddar is made from the milk of cows that graze our iconic lush green Dales pastures. Typically aged for 15 months, it’s deliciously rich, strong and full of character. For further information about the Wensleydale Creamery – and plenty more inspiring recipes – visit wensleydale.co.uk