• To make the pastry, add chia and water to a small bowl and whisk. Set aside to thicken for 5 minutes.
• Add flour and salt to a food processor and pulse to combine. Add butter, and pulse only until the butter is incorporated. The butter should be chopped through, about pea sized.
• With the processor running, add the now coagulated chia egg, then stream in the cold water. Process only until everything comes together and forms a ball of dough.
• Turn out onto the bench and kneed a few times, until it comes together smoothly.
• Wrap in plastic and refrigerate for at least 1 hour.
• Meanwhile, preheat the oven to 180C.
• Drizzle a tray with olive oil. Slice each tomato into thick (3cm) rounds, then place on the tray, ensuring the rounds don’t touch.
• Sprinkle with salt, pepper and lots of fresh thyme.
• Bake for 25mins. Set aside.
• Next, prepare the quiche filling. Heat a frypan over medium heat. Add olive oil and heat, then add in onion and salt.
• Sauté until the onion translucent, then add garlic and cook for a further 30s. Remove from heat.
• Add remaining ingredients to a food processor (except the cheese) and process until smooth. The mixture should be very thick.
• Transfer to a bowl, then mix in onion mix and the cheese. Combine well.
• To make the quiche, remove dough from the fridge and roll out to form a large rectangle.
• Transfer to your quiche tray, then press into sides and base.
• Prick the bottom with a fork, then create a layer of the cooked truss tomatoes to cover the base. A metal spatula works well here- the tomatoes will be tender.
• Spread the quiche filling over the tomato layer, and finally top with remaining baked truss tomatoes.
• Bake for 50-60 minutes, or until the pastry is a golden colour.

 

Enjoy warm or can be left to cool and enjoyed cold.

 

Recipe by Panaceas Pantry for Australian Truss Tomatoes