Quiche with tomatoes and goat cheese - Preparation plateau Place the butter and water in the freeze

He came to me just like there's only the second attempt. And not only I was picky this time, to know, but Radu. He noticed the first time that the cheese plateau does not taste so intense and I realized that Paris used goat cheese matured, not fresh like I used too. And I did not liked that I put tomatoes roasted on the grill, which made my quiche to be a bit "watery" if you cut hot, right out of the oven. As a result we decided that was fasted in the first version. On the second attempt I fix these two "glitches" and got it right.
Quiche with tomatoes and goat cheese - Preparation plateau Place the butter and water in the freezer for 15 minutes. In food processor place the flour, a teaspoon of salt and then cold butter cut into cubes. Give a few pulses until flour becomes sandy. Then turn and the robot and add water, spoon by spoon. The dough should gather into ball shaped robot. With cold hands (keep them under cold water tap) pour dough on plastic wrap, give him the disc shape and flatten it as hard as you can. Give the refrigerator at least 30 minutes. * You can use brisee bought pate, if you find the dough sit in the refrigerator Cat, cut tomato slices. Bake them on the grill pan on low heat for 5 minutes per side, just until a little dehydrated. When they are ready, remove them to a plate and easily remove the skin on them (will come off easily). Roll out crust into a thin round sheet with diameter greater than 25 cm. With a plate cut from a sheet 25 cm diameter circle. Place the circle of dough into a 20cm diameter round tray (I put parchment paper on the bottom of greased pan and a little oil on the sidelines). Place the tomato slices over the dough, side by side. Crushed tomatoes over goat cheese. Beat eggs well and add sour cream, with salt and pepper to taste. plateau Pour this mixture over the cheese. Shake pan to sit evenly than cream. Optional, sprinkle a little plateau grated parmesan cheese or cream over (to make a browner crust, I sprinkled 1 tablespoon Parmesan cheese). Give the oven at 180C for 35-40 minutes. In the last 2-3 minutes move oven grill (fire / heat coming from above) to brown nicely on top. Allow to cool and then slice. It is very good, cold or reheated.

Re: quiche with tomatoes and goat cheese OAH! Looks awesome, I'm sure the taste is as! And what ingredients are on our taste, sure I'll try this weekend! I had a recipe for "imitation" of quiche, no dough comes this fine French ... What bineeee!
Re: quiche with tomatoes and goat cheese oh yes !!! Those doughs all had their intense flavor of butter. I ate crackers, croissants, galette, quiche lorraine ... all the hard butter. quicheul that was on top.
Re: quiche with tomatoes and goat cheese Ioana are jealous as you walk through many beautiful places but I'm glad vivid and interesting recipes look appetizing slice of presentation and looks great, I think you did it in a large pan 20 cm, right?
Re: quiche with tomatoes and goat cheese in Paris to know that I got chance. Germany plateau had made plans but there was bad ... maybe retired boring go there on vacation so I quickly made reservations for Paris and so this year I came to visit him. even 20 cm tray I made the quiche. looks great because it is photographed close. but if you look ... it's plate versus plate medium for dessert.
Re: quiche with tomatoes and goat cheese Woooow ... Raining in my mouth! Can you please tell me what kind (company) of cheese did you use? Performed really need to know what prescription and take, right? Admiration, as usual, pt. all you do!
Re: quiche with tomatoes and goat cheese cheesecake I took from Cora, from the district where you portioned plateau cheese, that is not self-service plateau shelf. them, there were portioned pieces of goat cheese (write "goat cheese mature" label). are packages like tiny disks (approx 150gr). one cheese was matured.

Re: quiche with tomatoes and goat cheese goat cheese What's maturata- consistency plateau similar to fresh? I took Chevre du Pointou, as they say it is, but I think that has nothing to do with goat cheese plateau matured. : | It's more like Brie.
Re: quiche with tomatoes and goat cheese is a little louder than brie more crumbly in fact, the texture is smooth. a layer of powdery mildew outside. fromage de chèvre Affinia should write on it. matured goat cheese that's classic.
Re: quiche with tomatoes and goat cheese is produced from just wrote fromage de chèvre Pasteur, Saint Maure is the type of company, but that description fits you. I put the layer of mold (?) So I had 150g, but I hope to come out good. You want!