sebastian’s summer tomato quiche

Chef Sebastian has been blessing Cast Iron Kitchen with his incredible skills since 2021, and we are beyond grateful for him. Sebastian embodies every value we hold: love and nourishment of our clients, respect for ingredients and the earth, creation of seriously delicious food, professionalism, and kindness.

Here is a note from Sebastian so you can learn more about him!

“Hi, I’m Sebastian. I was born and raised in Bogotá, Colombia. After graduating, I ventured to Europe, where I honed my culinary skills in Germany and Italy. My journey didn’t stop there—I had the incredible opportunity to travel the world, cooking aboard ships and soaking in diverse culinary traditions.

My path eventually led me to the culinary gems of the Bay Area, where I’ve had the privilege of working in some of the city’s most esteemed kitchens, including michael mina sf, back of the house inc (lolindasf & barvalesf), and spruce sf. 

Now, as a private chef, I have the opportunity to create personalized meals tailored to my clients preferences and needs. When I'm not private cheffing I focus my time on my Colombian food pop up called @mecato_col. “

—

Perfect summer snack! Seasonal heirloom tomato, fresh herbs and goat cheese come

together in this savory tart. Baked in a flaky, savory and healthy pastry with olive oil and

whole wheat flour.

I like to pair it with a bright herb salad with crunchy leafy greens and pickled onions for

acidity! Sub the tomatoes for any other veggie you prefer.

OLIVE OIL TART

2 teaspoons active dry yeast

¼ teaspoon sugar

1 large egg

¼ cup olive oil

1 cup whole-wheat flour

1 cup unbleached flour

¾ teaspoon salt

In a small bowl dissolve the yeast in ½ cup water, add the sugar, and allow to sit for

about 5 minutes. Add in the egg and the olive oil.

In a separate bowl combine flours, salt and the yeast mixture. Mix with a paddle or a

wooden spoon until the dough comes together, adding flour as necessary.

In a lightly floured surface knead gently for a few minutes just until the dough is smooth

— do not overwork it. Shape into a ball and let rest in a lightly oiled bowl, covered with

plastic wrap.

After dough has raised to double its size, cut into two equal pieces and cover the dough

loosely with plastic wrap, and let rest for five minutes. Roll dough out thin and round.

FILLING

3 tablespoons Dijon mustard

1½ pounds heirloom tomatoes

Salt and freshly ground pepper

2 to 3 tablespoons chopped fresh herbs (parsley, dill, mint)

2 eggs

4 ounces goat cheese

1 tablespoon extra-virgin olive oil

Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry.

Brush bottom of the dough with the mustard. Slice the tomatoes and arrange over the

mustard in circles, overlapping them slightly. Sprinkle with salt and pepper.

In a bowl beat together the eggs, goat cheese, salt, pepper, and herbs and pour over

the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until

the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before

serving.