Quiche with Ricotta, Olives, Cocktail Tomatoes and Basil

Ingredients

• 350 g puff pastry
• olive oil
• 400 g cherry tomatoes
• 5 tbsp pesto
• 250 g ricotta
• 50 g black olives (pitted)
• basil (for garnish)
• balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 180°C fan‑fry. Brush a tart tin with olive oil.

2. 2.

   Roll out the puff pastry and line the tin. Prick all but about a 1 cm border with a fork and bake for about 15 minutes until golden brown.

3. 3.

   Wash and halve the tomatoes. Remove the crust from the oven and spread 2–3 tbsp pesto over it. Arrange the tomatoes on top, sprinkle with crumbled ricotta and olives. Return to the oven and bake for another 10 minutes until golden brown.

4. 4.

   Before serving garnish with remaining pesto and basil leaves and drizzle with balsamic vinegar and olive oil.