Quiche… I’m not always a fan. I was always given the store-bought type, which had a funny texture… I didn’t care for it much (sorry, mum). I don’t think I’ve actually had quiche for about 10 years. But when I saw this recipe on Quinn’s Baking Diary my mouth drooled.
It was the tomatoes. Definately. I love a tomato (in fact, I tried “sundream” tomatoes today… amazing). but the whole thing is totally easy to make and has a lot of flavour. Best eaten straight from the oven of course!!
A word to the wise, before I start this post. When using puff-pastry, remember to defrost the pastry before you get going. I forgot. I thought “oh well, i’ll run it under some hot water and it will be fine”… It looked fine, but when it went in the oven I could see that something was wrong. Yes, the water stuck the pastry together and it didn’t… Puff. It was thin, and it would have been so much more amazing if it had been puffy and light. So, I’m sure you won’t make the same mistake I did. Not that you would do such a silly thing anyway…
Gallettes. I’m a big fan of them, as you can do so much with a gallette, and it’s so simple. Roll out the pastry and top it with anything you like basically. This combination is my new favourite, and I had to share it. And look how pretty and colourful they look! They smell as good as they look.
Gallettes can be eaten as a starter, or as a main dish with some sort of salad or wedges alongside them. I also eat mine as a snack, warmed up the next day. Easy to store in the fridge (depending on your toppings), or roll out as much pastry as you want, when you want it.