Tomato Miniquiche with Pine Nuts

*Mini tart pans a 10 cm ø Roll out the puff pastry and spread it on the pans, which have been rinsed with cold water, lay any scraps on top of each other (do not knead!) and roll out again. Prick the puff pastry several times with a fork.

Roast the pine nuts in a frying pan without fat until golden brown, cool.

Preheat the oven to 220 °C.

Mix the Parmesan in a small baking bowl with the eggs, crème fraîche, finely diced tomatoes and freshly ground black pepper. Pluck the basil leaves and add to the mixture.

Spread the pine nuts evenly on the puff pastry and spoon the cheese mixture over them – the ramekins should be about half full. Cut the cherry tomatoes in half, remove the green stem ends with a sharp kitchen knife. Place 4 tomato halves cut-side up in each tartlet and sprinkle with pepper.

Bake the mini quiches on the broiler (lowest rack) for just under 20 minutes until golden brown. Remove the tartlets from the molds and serve warm.

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