My husband and I have just returned from a vacation in Barcelona, where amongst other things, we enjoyed the great Catalan food.
My favorite Tapas restaurant in Barcelona must be Ciudad Condal, judging from its popularity I guess I’m not the only one who love this place.
We ate there twice and on both occasions ordered the Escalivada tapas dish, which they serve as roasted red peppers and eggplants with a nice slice of roasted goat cheese on top. Delicious.
So, we’ve decided we must recreate this experience once we return home. It’s such a simple and delicious dish that I had to make it this weekend.
I searched the net for the traditional Escalivada recipe, and found it here: http://www.spain-recipes.com/escalivada.html
Then I’ve decided to use it in a quiche, the recipe for the quiche dough was taken from David Lebovitz site, I just took the dough recipe from this french tomato tart (which also looks great): http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/
On top of it all I added the goat cheese, like in Ciudad Condal. The result is brought here for your enjoyment:
For the Escalivada:
– 1 medium onion
– 2 red peppers
– 1 medium tomato
– 1 medium eggplant
– Olive oil (about 1/3 of a cup), extra virgin, good quality
– Coarse sea salt and grounded pepper
For the dough:
– 1 and 1/2 cups flour
– 125 gr unsalted butter, cold, cut into cubes
– 1/2 ts salt
– 1 egg
– 2 tbs ice cold water
For the quiche:
– about 150 gr good goat cheese (such as sainte maure or Chevre)
– 3 cloves of garlic
– Some fresh thyme
– Preheat oven to 260 deg Celsius on grill mode.
– Put the red peppers, tomato, eggplant and onion in a cooking pan padded with aluminum foil and baking sheet:
(I didn’t use the garlic eventually for the quiche but instead we ate it separately.)
– Brush the vegetables with olive oil from all sides and place the pan in the oven.
– Roast the vegetables in the oven for 30 minutes while turning them over every 10 minutes, until they’re soft inside and roasted outside. Some vegetables might take longer, I gave the onion a few more minutes to roast in the oven, the rest of the vegetables were prepared after 30 min.
– Take the roasted vegetables out of the oven and wrap them up in newspaper and then in a plastic bag, let them rest and sweat in the bag for about an hour, after which it will be easier to peel them.
– Take the vegetables out of the bag and peel them by hand, the peel will come off easily. Remove all the seeds from the peppers.
– Slice them into strips about 1 cm wide, and the onion into circles.
– Place all the sliced roasted vegetables in a bowl, add olive oil, salt and pepper and mix well.
– You may eat the Escalivada as a dish on its own, or continue to make the quiche.
– For the quiche, you can prepare the dough while the vegetables are resting.
– Mix in a bowl the flour and salt.
– Using your hands mix in the butter to a crumbly mixture.
– In a small bowl beat the egg with 2 tbs of cold water.
– Add the beaten egg to the mix and knead with your hands to a nice smooth and coherent ball of dough (you may add water or flour if necessary).
– Roll out the dough on a floured surface, to fit the size of your baking dish. (I didn’t have a rolling pin so I just used the plastic roll, as you can see, works just as well):
– Lift the flattened dough with your rolling pin and place it in the baking dish, attach with your fingertips the dough to the side of the dish and cut out leftovers.
– Leave the dough in room temperature until the filling is ready.
– To complete the quiche, preheat oven to 220 deg Celsius.
– Pour the prepared vegetables into the quiche dough shell.
– Cut the goat cheese and place on top of the quiche.
– Bake the quiche for 30 minutes, until the cheese is browned and the dough is baked.
– Bon profit!