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This summery tart is a joy to make! It is a vegetarian quiche brimming with tomatoes and courgettes grown on Texel. The pastry lining is very easy to make, and you can use Texel flour. You can it eat hot or cold and it’s great to take along for a picnic (on the beach) too.
For the pastry lining
200 grams flour from mill De Traanroeier by Kaap Skil
5 grams salt
100 grams butter, chilled and cubed
80 centilitres water
1 egg yolk
Tart or quiche tin ø 24 cm
Voor de vulling
500 grams cherry tomatoes from Novalishoeve or De Zelfpluktuin
500 grams courgettes, 2 courgettes
250 grams cheese (grated) from Kaasboerderij Wezenspyk or Novalishoeve
2 decilitres cream or full-fat quark
1 garlic clove, crushed
salt and pepper to taste
Sieve the flour, then add the salt, butter, egg yolk and water. Briefly mix the ingredients by hand or in a kitchen machine to a pastry dough. Leave the pastry to rest for half an hour in the fridge. Preheat the oven to 200°C. Next, dust a worktop with flour and roll out the pastry evenly to make a large circle for the pastry lining. Place the pastry in the greased tin. Prick quite a number of holes in the pastry lining with a fork.
Cut the courgette into thin slices and roll them up. Fill the pastry lining with the courgette and the tomatoes. Next, mix the eggs with the cream, garlic, a pinch of salt and pour it into the tart. Sprinkle the grated cheese over it. Bake the tart in the oven at 200°C for 50 to 60 minutes. If necessary, put a piece of aluminium foil over the tart for the last few minutes to prevent the cheese from catching.
Enjoy your meal!
Thanks to Annette van Ruitenburg, author of the cookbook De Smaak van Texel.