Tarragon Tomato Strawberry Quiche

As I was describing my perfectly perfected pie crust to a new group of art enthusiast friends, I sensed a need to demonstrate my curated, crusty craft.

Strawberries are in season, as are home-grown tomatoes and tantalizing tarragon.

Thus, a sweet and savory snack, with the tang of mascarpone cheese, fresh sheep’s milk feta, and a touch of tarragon and finishing salt ensued.

 

Tarragon Tomato Strawberry Quiche

 

Crust:
8 Tbs. ice-cold butter, cubed into 1″ pieces
2 1/4 cups all-purpose flour

1 Tbs. fresh tarragon, finely chopped
1 large egg
1 Tbs. apple cider vinegar
3-4 Tbs. ice cold water

 

Filling:
8 oz. mascarpone cheese
4 oz. sheep’s milk feta cheese
6 oz. Bonne Maman Strawberry Preserves
5 large eggs

Topping:
1 large home-grown tomato, thinly sliced
2 Tbs. sheep’s milk feta cheese, crumbled
1 Tbs. fresh tarragon, finely chopped
2 tsp. flaked sea salt

 

Preheat the oven to 400 degrees.

 

Combine the flour, butter, egg, tarragon, and vinegar, in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit more doughy and still slightly beady.

Transfer to parchment paper and form into a large disc.

Roll between two sheets of parchment into a 9-10″ crust. (This is enough for one THICK pie crust, one pie crust + extra décor to garnish, or one regular pie crust + one mini).

Transfer crust to a pie plate, fluting the edges.

 

Process the cheeses, preserves, and eggs until smooth. Season with a touch of kosher salt.

 

Fill the prepared pie crust with the sweet and tangy cheesy, strawberry mixture.

 

 

Bake for 35-40 minutes, until the outer crust browns and the filling is just about set.

 

Remove from oven and cool for 15-20 minutes.

 

Top with sliced tomatoes, crumbled feta, tarragon, and salt.

. 

Cool for a  few more hours to fully set and then slice to serve.