Smoked salmon and spinach quiche

Some seven years ago, when my dear K. and I met for a long weekend date in Paris. One morning we had a late breakfast at Bread & Roses, a lovely deli-cafe near the Luxemburg gardens. I cannot recall exactly what else we had, but we definitely had a really lovely smoked salmon and spinach quiche. I even wrote about it back in 2006, after baking it in Edinburgh (yes, back then I was still living in the beautiful capital of Scotland, and K. and I were having a long-distance relationship. We had no idea what life had in store for us, and definitely didn't think we'd be happy parents to three little kids in 2013 :))

The quiche is still a favourite with us, always bringing back nice memories of those promising spring days in Paris. I've modified the recipe a little over the years, and here's the adapted recipe for you, my dear readers.

Smoked salmon and spinach quiche
(Spinati-suitsulõhepirukas)
Serves six

NOTE that an American cup is 240 ml, an ounce is about 28 grams and 100 grams of butter is 7 Tbsp - in case you need to convert the measurements! 



All-butter crust:
180 g all-purpose flour (300 ml)
100 g cold butter, cubed
a pinch of salt
2-3 Tbsp cold water

(Or use your favourite pâte brisée/shortcrust pastry recipe; you'll need about 300 grams).

Filling:
150 g cold-smoked salmon or trout, chopped
300 to 450 g frozen chopped spinach, defrosted and squeezed dry
300 to 400 ml double cream/whipping cream/heavy cream
3 large eggs
100 g cheese, shredded
salt and freshly ground black pepper

Start by making the pie crust. If using your hands, then rub the butter into the flour (with salt added) until the mixture resembles fine breadcrumbs. If using a food processor, then place flour and salt into a food processor and pulse until combined. Add the cold butter and pulse until you have a mixture that resembles a coarse meal.

Add a spoonful or two of cold water and pulse again, until the mixture just clumps together. Mix until the the dough forms a ball. Press the dough into a greased or non-stick springform pan, 24 cm (9'') or 26 cm (10'') in diameter, going slightly higher up on the sides when using the smaller cake pan.

Place the pan into fridge or freezer for about 30 minutes.

Meanwhile, preheat the oven to 200 C (400 F). 

Bake the pie shell in the middle of the oven for about 15-20 minutes, until golden and beginning to pull away from the sides of the pan. 

For the filling, whisk together the cream, eggs, salt and pepper. Add the chopped fish, spinach and shredded cheese. Spoon the filling into the partially baked tart shell and continue baking for about 30-40 minutes, until the filling is set and golden brown. 

Cut into wedges and serve either hot, at room temperature or cold. A nice green salad on the side would be nice. 

reade more... Résuméabuiyad

Asparagus and cheese tart recipe

Originally posted in May 2011, but I'm bumping this up again, as the local asparagus season has began.

Isn't it pretty? This lovely topless tart can be served either warm (perhaps with a green side salad) or cold (cut into thin slices to accompany drinks). It's a simple tart - a puff pastry base (I made a quick rough puff pastry myself) is covered with a layer of grated cheese, followed by an egg and cream mixture, and finally topped with lightly cooked asparagus spears. You could certainly mix the cheese in to the egg and cream mixture, but I loved the visual effect of using a separate cheese layer.

The basic idea is from the UK-based food writer and photographer Alastair Hendy via the always-inspirational Delicious Days, but I omitted the potato layer.

Asparagus and cheese tart
(Spargli-juustupirukas)
Serves 8 to 10



500 g puff pastry (store-bought or home-made rough puff pastry)
24 medium-sized fresh green asparagus spears
150 g Gouda or Gruyère cheese, coarsely grated
3 large eggs
200 ml fresh cream (whipping, heavy or double)
sea salt and freshly ground black pepper
freshly grated nutmeg

Snap off the hard and woody lower end of the asparagus spears (these can be used to make stock, for instance). Cook the asparagus spears in a simmering and lightly salted water for about 2 minutes. Drain, rinse quickly under cold water and drain again. Put aside.
Line a rectangular pie dish (approximately 25x35 cm) with a parchment paper. Roll out a puff pastry so it'd cover the base and come up the sides a little. Prick with a fork here and there.
Scatter the grated cheese over the base.
Whisk the eggs with cream, season with salt, pepper and grated nutmeg. Pour carefully over the cheese.
Place asparagus spears on top.
Bake in a preheated 200 C oven for about 30 minutes, until the tart is nicely golden on top and the puff pastry is cooked.

reade more... Résuméabuiyad

Zucchini and Parmesan Tart

What's your favourite zucchini/courgette dish this year?

I'm still harvesting a good-sized zucchini or two every few days, and here's my favourite zucchini dish of 2012 (another recent favourite is this courgette/zucchini cake with lemon frosting, but as one is sweet and the other savoury, I believe I'm allowed to have two favourites :)). I spotted this idea in the May 2009 issue of the British food magazine Olive, but there was too little cheese and too much zucchini in the original recipe, so I've been playing around with it quite a lot. The tart has been a real hit with everybody who has tried it (just look at the number of comments on my Estonian site), and I can see why - the cheese, garlic and courgettes work together immensely well.

Use a slim and crisp zucchini for this - both for the looks and the texture.

Courgette and Parmesan Tart
(Parmesani-suvikõrvitsapirukas)
Serves about 8 to 10

500 g puff pastry
ca 500 g zucchini/courgette
2 large garlic cloves
extra virgin olive oil
sea salt and freshly ground black pepper
fresh herbs of your choice (oregano, thyme - optional)
150 g cream cheese
75-100 g finely grated Parmesan cheese

Preheat the oven to 200 C/400 F. Line an oven sheet with a parchment paper. 

Slice the courgette thinly (I use my Benriner Japanese kitchen mandoline for this), peel the garlic cloves and slice thinly as well. Place into a bowl, season generously with salt and pepper and herbs (if using), drizzle with olive oil. Toss gently to combine and leave to macerate for 10-15 minutes.
 

Roll out the puff pastry. Using a sharp knife, score a border about 1-1.5 cm from the edge of the pastry. Transfer the puff pastry onto the baking shet.
Mix the cream cheese with half of the grated Parmesan cheese, spread the cheese mixture onto the puff pastry (stay withing the cut you made).

 

Layer the zucchini slices neatly on top of the cheese mixture, overlapping them as you go.

 

Bake for 15 minutes at the pre-heated oven.
Take the tart out of the oven, sprinkle the rest of the Parmesan cheese on top, and return to the oven. Bake for another 15 minutes or until the tart is lovely golden brown on top.

Cool a little and cut into small squares. 


 

reade more... Résuméabuiyad

Gardener's revenge: ground-elder and cottage cheese pie

Originally posted here.

A well-known (and much-hated) garden pest, ground-elder (Aegopodium podagraria, also known as bishop's weed and goutweed in English, naat in Estonian) has a long history of being used for medicinal purposes. However, it was also cultivated as a food crop in the Middle Ages, especially in Russia (and in Siberia in particular - the Russian Saint Seraphim of Sarov is said to have survived three years on eating mainly ground-elder while on self-exposed exile in a deep forest), Scandinavia, in Central Europe. Old Finno-Ugric peoples were keen consumers of ground-elder, too. According to some sources, old traders wrapped their vegetables into ground-elder leaves to keep them fresh looking and smelling - the leaves are high in essential oils and helped to keep the other produce fresh and aromatic, too. Young and tender ground-elder leaves can be added to soups, omelettes and stews. Blanched leaves can be mixed with cottage cheese and curd cheese. The leaves are high on Vitamin E, as well as vitamin C, they're rich in antioxidants, minerals, flavonoids and fibre. Dishes containing ground-elder are easily digestible, and have cleansing properties - so they're good for that spring-time detoxing :)



Make sure to use only very young ground-elder/goutweed leaves (like those on the photo above) - the big ones tend to be too bitter and rough. Pamela Michael, a well-known "herbal cook" and author of Edible wild plants and herbs, writes that "those of us who suffer from the weed in our gardens, should rejoice in the knowledge that we can eat the pest" :)

Intrigued? You can also use young ground-elder leaves to make delicious spring-time vanilla-scented muffins.

Ground-elder and cottage cheese pie
(Kevadine naadipirukas)
Serves 8 to 10



Pastry:
200 g butter
200 g sour cream
350 g all-purpose flour
a pinch of salt

Filling:
100 to 200 g young ground-elder leaves
1 Tbsp oil
one large onion (about 100 g)
300 to 400 g cottage cheese, drained
1 egg
1 tsp dried oregano
sea salt and freshly ground black pepper

Make the pastry: melt butter over moderate heat. Take the saucepan off the heat, stir in sour cream, flour and salt. Stir until well combined, then place into the fridge for about 30 minutes to rest.

Make the filling: wash the goutweed leaves carefully, drain lightly. Place onto a dry hot skillet and heat until wilted. Then rinse quickly under cold running water to stop the leaves from cooking further. Press to dry the leaves thoroughly, then chop roughly.
Heat oil on a heavy frying pan, add onion and sauté gently for about 10 minutes, until the onion softens. Add the chopped ground-elder leaves, cottage cheese, oregano, salt and pepper. Give it a stir, then add most of the egg and stir again.

Take the pastry out of the fridge, divide into two. On a flour-dusted table, roll out one of the pastry pieces into a large circle (approximately 40 cm in diameter or whatever the size that fits your oven sheet). Transfer onto a lined oven sheet, spoon the filling on top. Roll out the other pastry and cover. Press the edges tightly together, prick the top with a fork here and there.

Brush with an eggwash. Bake in a preheated 200 C oven for about 25-30 minutes, until the pie is lovely golden brown on top.

reade more... Résuméabuiyad

Västerbottenspaj aka Swedish Västerbotten Cheese Tart

Västerbotten is an excellent hard cow's milk cheese from Sweden that reminds me (and many others) of a good youngish Parmiggiano Reggiano, but it's somewhat sweeter. Sadly it's not available in Estonia, but we've got good friends in Sweden who bring us a chunk every time they're popping over to Estonia. It is produced in the far North of Sweden, and the recipe and process has remained pretty much the same for the last 150 years or so. The Swedes love it, and it's considered the Emperor of Swedish cheeses (hence the crown on the packaging? See below ;))

You can read more about this cheese here (includes a link to the US supplier), here (Anne's Food), here and here (Wiki).

Although it's an excellent cheese for the cheese board, it's also a great cooking cheese. So far I've tried honeyed Västerbotten cheese spread, which was unusual but delicious (sweet and creamy). I got another half-a-kilo chunk of Västerbotten for my birthday (thank you, Annika & Markus!!!), and wanted to try the classic Västerbotten cheese tart. It's so simple - a plain shortcrust base, topped with a mixture of eggs, cream/milk and cheese. There are hundreds of similar recipes in the Internet, here's the way I made it.

You can serve it either hot or cold, accompanied with a nice sauce or perhaps a green salad. When cold, the tart can be cut into very thin and elegant slices that would be great as an appetizer.

Västerbottenspaj or Västerbotten cheese tart
(Västerbotteni juustu pirukas)
Serves 6



Pastry:
200 g plain flour
pinch of salt
100 g cold butter, cubed
1 egg

Cheese filling:
3 eggs
200 ml fresh cream (single, whipping, double or even half-and-half)
200 g Västerbottens cheese, coarsely grated
salt and freshly ground black pepper

Make the pastry first. Combine flour and salt in a bowl of your food processor, then add the cold butter and process until you've got coarse crumbs. Now add the egg and process again, until the dough comes together.
Flatten the dough into a disc and wrap in clingfilm. Place into the fridge for at least 30 minutes, preferably an hour.
Roll the pastry on a lightly floured surface into a circle large enough to fill a 26 cm springform or tart tin. Transfer the dough into the tin, pressing it gently to the edge and up along the sides. Blind bake in a 200 C oven for about 15 minutes. Remove from the oven.
For the filling, whisk the eggs and cream until combined, then season with salt and pepper. Fold in the grated cheese. Pour over the partially baked pastry base.
Return into the oven and bake for another 25-30 minutes, until the filling is set and the tart is golden (do not brown).

reade more... Résuméabuiyad

Beetroot and feta tart recipe

Cooksister's Jeanne is hosting this month's Monthly Mingle, and she chose topless tarts as the theme. She's one cheeky foodblogger, you know :) As my little family has been growing, I've been very bad in taking part various foodblogging events, but this theme really speaks to me and hence this post. I'm contributing this lovely beet and feta tart for the occasion. I know, I know - it wasn't so long ago that I blogged about beetroot tart. But March's beetroot tart was this lovely quiche with blue cheese and pickled beets. This time it's all about feta cheese and roasted beets!

I realise it's a risky choice for this month's mingle, as the hostess isn't so fond of beets. Hopefully she'll still accept my entry and give it the consideration it deserves :D

Here's a reminder from last summer - beets from our own garden:



Aren't they cute? I think they are ;)

Beetroot and feta tart
(Peedi-fetapirukas)
Inspired by Molly @ Orangette
Serves 6



Pastry:
180 g all purpose flour (300 ml)
0.5 tsp salt
0.5 tsp caster sugar
100 g cold butter, cut into cubes
cold water

Topping:
300 g boiled or roasted beets
200 g feta cheese
2 eggs
150 ml milk or single cream
fresh or dried oregano or dill
freshly ground black pepper

Make the pastry first. Combine flour, salt, sugar in a bowl of your food processor, then add the cold butter and process until you've got coarse crumbs. Now add a tablespoonful or two of cold water, until the dough comes together.
Flatten the dough into a disc and wrap in clingfilm. Place into the fridge for at least 30 minutes, preferably an hour.
Roll the pastry on a lightly floured surface into a circle large enough to fill a 24 cm springform tin. Transfer the dough into the tin, pressing it gently to the edge and up along the sides. Blind bake in a 200 C oven for about 15 minutes. Remove from the oven.
Great the beetroot coarsely, spread over the partly baked base.
Crumble the feta cheese over the beetroot.
Whisk the eggs with milk or cream, season with salt and dill or oregano. Pour over the tart.
Bake in a 180 C oven for about 35-40 minutes, until the egg is set.

reade more... Résuméabuiyad

Taleggio cheese and onion tart

Are you familiar with the Italian Taleggio cheese? Originally made in and named for Val Taleggio near the Swiss-Italian border, this soft cow's milk cheese has been described as

'a  mild stinky cheese, with a whiff of steamed broccoli, almonds and humid cellars' :D

There's a detailed blog post about Taleggio written by David Clark here. It's a beautifully melting cheese that's especially wonderful in various pies and tarts and quiches. I've used it quite often in my cooking, though never blogged about it before (however, there's a recipe for wild mushroom and Taleggio pie in my first cookbook). There are quite a few foodbloggers who have written about it, so you should not have any troubles finding recipes if you're interested (do try Anne's risotto with Taleggio, it's delicious!)

The recipe below is inspired by the British author Nigel Slater, but I've modified the quantities.

Taleggio and onion tart
(Sibulapirukas Taleggio juustuga)
Serves six

6 medium sized onions (or 2 huge salad onions)
50 g butter
500 g (yeasted) puff pastry
200 g Taleggion cheese
handful of fresh thyme

Peel the onions and cut into thin slices. Melt butter in a heavy saucepan, add onions and sauté over low heat for about half an hour, until onions are soft and silky and sticky.
Roll out the puff pastry to fit a small deep baking sheet (mine was 25x34 cm). Using a sharp knife, make an insertion about 2 cm from the edge of the pastry.
Spread the soft and sticky onions over the pastry, leaving the edges clean. Use the onion-flavour pan liquid to brush the pastry edges.
Cut the cheese into slices, dot over the onion filling. Sprinkle some thyme leaves on top.
Bake in a pre-heated 220 C oven for 15-20 minutes, until the pastry is risen and golden, and the onions are nicely golden brown.

reade more... Résuméabuiyad

Pickled beets and blue cheese quiche

Have you got a glass of pickled beets lurking in the back of your fridge? If yes, then you could use them for making this colourful and lovely quiche. The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese. I used Valio AURA, one of my favourite blue cheese (made in Finland), but it will work with any other crumbly blue cheese, too..

Beetroot quiche with blue cheese
(Pirukas marineeritud peedi ja sinihallitusjuustuga)
Serves six to eight
Adapted from Valio, Finland



Pie crust:
100 g butter, at room temperature
150 g all-purpose flour (one cup)
a pinch of salt
2 Tbsp cold water

Filling:
250 g pickled beets, drained and sliced
200 ml single cream
2 eggs
0.25 tsp freshly ground black pepper
1 tsp dried basil or 1 Tbsp fresh basil, chopped
150 g blue cheese (Valio Aura)

Mix butter, salt and flour, then add the water and mix until a dough ball forms. Press onto a 24 cm pie dish, and place into the fridge to rest. (If you wish, blind bake for 10 minutes at 200 c/400 F).
Mix all the filling ingredients, pour onto the (pre-baked) pie shell.
Bake at 200 C/400 F for about 30 minutes, until the filling is set and the top is golden.

reade more... Résuméabuiyad

French tomato tart with a lot of mustard

I guess you gathered from yesterday's tomato posting that we're swamped with tomatoes this year. That means lots of tomato dishes - like this flavorsome tomato salad, for instance. Here's another flavoursome tomato dish - a mustardy French tomato tart that's excellent with some peppery green salad leaves. Choose tomato variety with few seeds, as then you don't have to deseed or drain them first and save some valuable time for yourself.

French tomato tart
(Sinepine tomatipirukas)
Serves six to eight

Crust:
200 g plain flour
pinch of salt
100 g butter
1 egg

Topping:
3 Tbsp sour cream, creme fraiche or double cream
3 Tbsp Dijon mustard
5 to 6 medium sized tomatoes
sea salt flakes and freshly ground black pepper
fresh thyme or oregano
extra virgin olive oil, to drizzle

First make the tart crust. Mix flour, salt and cold cubed butter in the food processor until crumbly, then add the egg and give it a few turns. Press into a dough ball with your hands, then use your fingers to line a 26 cm pie dish with the dough. Pierce the bottom with a fork in a couple of places, then place into the fridge for half and hour.
Bake the cool crust in a preheated 200 C oven for about 15 minutes (you can also blind-bake, but I didn't bother with that).
Combine mustard and cream, then spread onto the base of the pre-baked pie crust.
Cut the tomatoes, crosswise, into 5 mm slices, layer nicely onto the mustard layer. Season with salt and pepper.
Bake in the pre-heated 200 C oven for about 40 minutes, until tomatoes are nicely roasted and coloured.
Drizzle with some olive oil, sprinkle fresh thyme or oregano leaves on top and serve either hot or cold.

reade more... Résuméabuiyad

Empanada Gallega de Atun

Ever since I enjoyed my first tuna-filled Galician turnover, empanada gallega, on a hillside picnic about an hour's drive from Madrid last Spring - in a lovely company of Ximena and her hubby J - I've been wanting to make these at home. I have been waiting for Ximena's special recipe to appear on Lobstersquad (soon!), but meanwhile I came up with this version of the famous Spanish pastry. I must admit I was thoroughly satisfied with the result - and I hope that my Spanish friends approve.

Basically, it's a yeast pastry (tinged slightly red with the help of the very special and wonderful smoked Spanish paprika powder, Pimentón de la Vera) that's encasing a moist and flavoursome tuna, egg and tomato filling. Although we had small turnovers on that memorable hillside picnic - empanadillas gallegas - then it's more traditional to make one large pie that's cut into wedges.

Empanada Gallega de Atun or Galician Tuna Pie
(Galiitsia tuunikalapirukas)
Serves six to eight



Yeast pastry:
500 g plain flour
300 ml warm water (42 C)
100 g olive oil
1 sachet of active dry yeast
1 tsp smoked mild Spanish paprika (Pimentón de la Vera, dulce)
1 tsp salt

Filling:
2 cans of tuna chunks in brine (a 200 g), drained and flaked
3 Tbsp olive oil
2 large onions, chopped
1 green bell pepper, chopped
200 g chopped tomatoes (half a regular can)
2 garlic cloves, chopped
2 hard-boiled eggs, peeled and chopped
a handful of chopped fresh parsley
salt, black pepper and smoked paprika powder, to taste

For brushing:
egg

First, prepare the yeast dough. Mix flour, active dry yeast, paprika powder and salt in the mixing bowl. Stir in the water and oil and mix and knead until a uniform ball forms. (I use my KA mixer for this). Cover with clingfilm or a clean kitchen towel and leave to rise in a warm place for an hour.
For the filling, you start with sofrito. Heat olive oil on a sauté pan, add onion and bell pepper and sauté for a few minutes. Add garlic, sauté for another few minutes. Then add the tomatoes, season with salt and pepper. Simmer on a low heat for about 10 minutes, until the vegetables are soft and the sauce has thickened a little.
Season with smoked paprika powder, salt and pepper to taste. Stir in drained and flaked tuna, chopped hard-boiled eggs and parsley.
Divide the yeast pastry into two more or less equal pieces. Dust your worktop with some flour and using the rolling pin, roll one piece into a large circle, about 5 mm thick. Transfer onto a baking sheet lined with parchment paper.
Spread the tuna, egg and tomato filling on top, leaving about 2 cm edge.
Roll out the other half of the pastry, place that over the filling. Crimp the edges together (see below).
Using a sharp small knife, cut couple of "breathing holes" on top of the pastry.
Brush with a whisked egg.
Bake in the middle of pre-heated 200 C oven for about 30 minutes, until the empanada is lovely golden brown on top.
Remove from the oven and leave to cool a little before cutting into wedges and serving.

reade more... Résuméabuiyad

Carrot and Chantarelle Quiche

Decisions, decisions.

A week or two ago I was staring at a pile of yellow chantarelle mushrooms and a bunch of young orange carrots in my fridge, trying to decide which one should become the centrepiece of our dinner table. Earthy wild mushrooms or succulent sweet carrots? Which one to take, and which one to leave? I couldn't choose (which one would you have chosen?), and combined them both in a quiche instead. The resulting carrot and chantarelle quiche could be my favourite wild mushroom tart of all times.

Here's the recipe. Do try it, if you have a chance.

Carrot and Chantarelle Quiche
(Porgandi-kukeseenepirukas)
Serves 6 to 8



Pastry:
175 g plain/all-purpose flour
0.25 tsp salt
100 g cold butter, cut into cubes
1 egg

Filling:
200 g carrots
300 g fresh chantarelle mushrooms
1 Tbsp butter
about 100 ml /half a cup/ of finely chopped fresh parsley
2 large eggs
200 ml single cream
salt
freshly ground black pepper

Combine flour and salt in a food processor. Add butter and pulse 8-10 times, until mixture is crumbly. Add the egg, pulse again until the mixture begins to come together. Press the mixture into a dough ball, flatten it into a disk. Using your fingers, press the dough to the bottom and sides of a 24 cm pie dish (alternatively, roll out on a lightly floured surface and line the pie form with the pastry.
Place to rest in the fridge for 30 minutes.
Pierce the pastry base with fork, then blind bake in a pre-heated 200 C oven for 10-15 minutes, until the base looks dry.

To make the filling, grate the carrots coarsely. Rinse the mushrooms quickly, if necessary, and drain very thoroughly. If the mushrooms are large, then cut them into smaller pieces.
Heat butter on a saucepan, add mushrooms and carrots. Season with a bit of salt and then sauté on a low heat for 5-7 minutes, until the carrots begin to soften. Remove the pan from the heat. Stir in the parsley.
Whisk eggs with cream, season with a bit of salt and with some black pepper.

Scatter the mushroom and carrot mixture on the pre-baked pastry case, then pour over the egg and cream mixture.
Cook for another 25-30 minutes, until the filling is set and the pie is light golden brown on top.

reade more... Résuméabuiyad

Smoked Bacon, Onion and Cheese Tart with Cherry Tomatoes

While we're still eating lots of strawberries (yes, the season is still going strong here), then here's something savoury for a change. I flipped through the latest issue of the British BBC Good Food magazine in a café few days ago, and this recipe for Smokey Cheese and Onion Tart caught my eye. I used puff pastry instead of shortcrust, and slightly modified the process and ingredient proportions, and made this for dinner on Wednesday. We liked it a lot.

As with most puff pastry tarts, this is best when still warm or lukewarm.

Smoky Bacon, Onion and Cheese Tart with Cherry Tomatoes
(Sibula-juustu-peekonipirukas)
Serves 6 to 8



500 g puff pastry
100 g smoked bacon
4 to 5 medium-sized yellow onions
200 ml whipping cream
1 large egg
200 g grated cheese
200 g cherry tomatoes, halved
freshly ground black pepper

Roll the puff pastry into a rectangle, place on a baking sheet covered with parchment paper. Using a small sharp knife, score a 1 cm border around the edge of the pastry.
Cut the smoked bacon into small cubes. Peel and halve the onions, then cut into thin half-slices.
Heat a heavy frying pan over medium heat, add bacon and onions and sauté for about 10 minutes, stirring every now and then, until bacon is browned and onions softened. Remove from the heat, and cool slightly.
In a medium bowl, whisk egg and cream, then fold in the grated cheese and fried onions and bacon. Spread the mixture over the puff pastry, staying within the scored line.
Scatter the cherry tomatoes on top, season with freshly ground black pepper.
Bake in the middle of a preheated 225 C / 450 F oven for about 20-25 minutes, until the puff pastry edge has risen and the filling is a lovely golden shade.

reade more... Résuméabuiyad