Tomato Ricotta Quiche

Ingredients

Dough
• 1+1/2 cup all purpose flour
• 1 tablespoon sugar
• 1/2 cup cold butter (cubes)
• 1 large egg
• 1/4 teaspoon salt
• cold ice water as needed
Filling
• 2 cups ricotta cheese
• 3 eggs
• 3 stems fresh thyme
• salt and pepper to taste
• small tomatoes on the vine
Balsamic Glaze
• 1/2 cup balsamic vinegar
• 2 tablespoons sugar

Instructions

1. In a large bowl mix flour, sugar and salt, add butter cubes and using your finger tips try to work the butter into the flour until the butter pieces become the size of lentil. Add egg and use a spoon and mix until dough forms. (Add ice cold water 1 teaspoon at a time if needed.)
2. Wrap dough with plastic wrap, rest and chill in the fridge for 30 minutes.
3. Place a small pot over a medium heat, pour balsamic vinegar and sugar and cook for 5-7 minutes, until it reduces to half and become thick like a syrup, set aside.
4. In a bowl place ricotta, use a whisk and mix it. Add eggs, thyme leaves, salt and pepper and continue mixing until creamy and smooth. Cover and set in the fridge.
5. Take the dough out of the fridge, unwrap, use a rolling and roll out dough until thin and big enough to cover the bottom and sides of a 9 inch tart pan. Place dough in the pan and adjust.
6. Preheat oven to 375 F. Place the tart pan on a baking tray, place tray on the oven's middle rack and bake for 20 minutes. Take out of oven and cool for 10 minutes.
7. Fill the tart shell with the ricotta mixture, place the (washed and dried) tomatoes over the filling. Place the tray on oven's middle rack and bake for 40 minutes or until the filling sets and a tooth pick insert comes out clean.
8. Take the tart out of the oven, cool for 5 minutes, take out of the pan, plate, drizzle with the balsamic glaze, cut into wedges and serve.