Why not try our recipe for onion, apple, thyme and Cheshire cheese quiche. It makes 5 individual quiches – lovely served warm with a mixed dressed salad.

MEET THE CHEF

ANNA

“I just loved cooking from when I was a child, I used to cook with my dad and watch him then it just evolved. People would always enjoy coming over for dinner and say “you should open your own place” but I never really had the confidence to do so with a young family at the time. I decided to start catering from home which I did have a little business doing that but I got lonely because I am quite a people person. One day I decided to just chance my luck and go for it. At the time I was at Brailsford and I managed to grab a place which was open for five years and that is where I got my confidence from to come into a city centre and open a bigger establishment and not look back. So here we are and have been for the last 18 months.”

INGREDIENTS

FOR THE PASTRY

175g plain flour
75g chilled, good quality butter
A good pinch of caster sugar
The same pinch of salt
(Now feel free to use your imagination and add your favourite herbs or spices or grated cheese depending what would work with the filling you are doing. I hate being confined to an exact recipe and feel that most can be “tweaked”)

FOR THE FILLING

2 large onions (red or white) peeled and chopped
4 braeburn apples (cored but not peeled) grated
Fresh or dried thyme
300g Cheshire cheese
2 eggs beaten and add enough double cream to make up to approximately 500ml

METHOD

Pre-heat oven to 180°C (350°F)

Place all the dry ingredients for the pastry in a food processor, add the butter and any extras you’ve decided on and blitz until it resembles fine breadcrumbs. Slowly add cold water until it comes together in a soft ball.

Many would now cover in cling film and refrigerate for an hour at this stage. I have never found the need, do skip this bit if you are time limited.

Roll out the pastry and line 4” individual tart cases. Prick the bases with a fork, line with non-stick baking paper and fill with baking beans. Bake for approximately 12 minutes until the pastry is just cooked.

CONTACT SQUASHED TOMATO

16 The Strand, Derby, DE1 1BE
01332 348793

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