Tomato confit & pesto quiche from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 202) by Cenk Sonmezsoy

  • basil
  • crème fraîche
  • apple cider vinegar
  • pine nuts
  • olive oil
  • thyme
  • Parmigiano Reggiano cheese
  • butter
  • all-purpose flour
  • heirloom tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche.

  • anya_sf on September 08, 2019

    My tomatoes were smaller and falling apart, so I used more of them. In the pesto, I substituted almonds for pine nuts. The pesto was fairly dry, which was good with all the oil/cream/butter in the other components. I needed to prebake the crust an extra 10 minutes covered and an extra 5 minutes uncovered, but that could be because my quiche pan was ceramic. With a rather thin amount of filling and not much egg, I'd call this more of a tart than a quiche, but regardless, we absolutely loved it. The crust was tender and flaky and the flavor of the filling was divine.

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