I’ve been cooking many years now but I just recently (ok maybe a year ago) really intentionally tried to create my own recipe, without looking for inspiration first. Recreating and adapting recipes from cookbooks or blogs is one thing, but really starting from scratch, without any help, is something entirely different. Back then I wanted to make a quiche but didn’t really like to use my big stone quiche pan. So I came up with the idea to put them into my muffin tray and developed this recipe for mediterranean quiches. Well, I’m probably not the first to do so but it certainly is a good idea and makes them so handy to eat. Also in my opinion they are a real eyecatcher and great to serve at parties.
Back then I made a version featuring fresh mangold, mushrooms and tomatoes but I played a little bit with different fillings and this one is really my favourite right now. Maybe because I already miss the slowly vanishing summer days and the sun. Those sun dried tomatoes make my heart a little lighter and warmer. But don’t get me wrong, try some different fillings as well, pretty much anything is possible. Just use tomatoes and/or cream as a base and mix in any veggie you like. I think I will try some pumpkin filling next, or maybe something sweet, like raspberry and cream. Go get creative!
By the way todays topic on Vegan MoFo is “Kitchen Tour”. Since my kitchen couldn’t be any less exciting I decided to not put much effort into it. You can find a picture of me in my little kitchen on Instagram.
300 g diced canned tomatoes
100 ml soy cream
100g sun dried tomatoes, divided
1/2 sweet onion
2 cloves of garlic
1 tablespoon soy flour
1 pinch of sea salt, ground black pepper, dried rosemary and oregano
100 g green olives
1 package refrigerated puff pastry
1. Place canned tomatoes, soy cream, 3/4 of the sun dried tomatoes, roughly diced onion and garlic, soy flour and the herbs and spices in a blender and mix until well combined .
2. Place the puff pastry on a floured table and gently roll it a little bit thiner. Use a big mug to cut out circles (I managed 8 with one sheet) and place them in a buttered or oiled muffin baking sheet.
3. Spoon in the tomatoe filling. On top add diced olives and the rest of the sun dried tomatoes. Sprinkle with some more seasoning.
4. Bake at 180°C for 25 – 30 minutes, or until the crust is golden brown. The filling is going to rise up during baking and collapse again after taking them out.
5. Let them cool off for 10 minutes, then detach the crust with a knife and gently remove them from the baking sheet. The longer you let them cool, the firmer they’ll get.