Jono & Jules do food & wine

Wine suggestion: Try this with a restrained, cooler climate white like Domaine Gayda’s Sphere Chardonnay which comes from the hills leading up to the Pyrenees so cooled both by altitude and cool breezes descending from the hills at night. A touch of oak brings it together and while not complex there is an effortless drinakability and character, perfect for this summery quiche.

Tomato and Red Onion Quiche – Serves 6

• 500g mixed tomatoes, halved
• 2 medium red onions, cut into wedges
• about 15 pitted black olives, roughly chopped
• a handful of oregano leaves
• 3 tbsp olive oil
• a splash of red wine vinegar
• 2 whole eggs, plus 2 egg yolks (you can keep the whites to glaze the tart)
• 60g Parmesan, finely grated, plus 1 tbsp extra for the top
• 400ml double cream

FOR THE PASTRY:

• 110g wholemeal flour
• 220g plain white flour
• 220g chilled unsalted butter, cut into cubes, plus extra for greasing the tin
• 70g Parmesan, finely grated

Start by making the pastry. Tip both flours and the chilled butter into a food processor with half a tsp of fine sea salt and the Parmesan. Pulse a few times so the butter is in big flakes. Trickle in 5 tbsp of ice-cold water and pulse a few more times – you need to be able to form a rough lump with it (add an extra tbsp of water only if you need it). Transfer to a floured work surface and bring together into a ball. Flatten into a disc, wrap in paper and leave in the fridge for 1-2 hours.

Meanwhile, heat the oven to 220C/200C fan/gas 7.

Put the tomatoes, cut side up, on a lined baking tray, scatter over the onions, olives and oregano, season generously, then drizzle with the olive oil and vinegar. Roast for 15-20 minutes or until starting to caramelise.

Turn the oven down to 200C/180C fan/gas 6.

Grease a 28-30cm tart tin. Roll the pastry out on a lightly floured surface and lift using your rolling pin into the greased tin. Make sure it’s big enough to leave an overhang on the sides. Push the pastry into the corners, then lightly prick the base with a fork and put in the fridge for 20 minutes.

Meanwhile, beat the eggs and yolks in a bowl, then pour in the cheese and cream and season lightly.

Line the chilled tart case wth foil, pushing it well into the edges. Blind bake for 20 minutes, then remove the foil and brush the tart case with the reserved egg white loosened with a splash of milk. Bake for another 5-10 minutes or until light brown.

Transfer the tomatoes, onions and olives to the tart case, then gently pour over the cream mixture and scatter with the last tbsp of Parmesan. Bake for 15-20 minutes, or until set and golden brown. Cool in the case until just warm, then trim the edges of the pastry and serve with a salad.

(Original recipe by Thomasina Miers in The Guardian, 22 July 2023.)