Roasted Garlic And Tomato Savoury Custard Recipes

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TOMATO AND ROASTED GARLIC PIE



Tomato and Roasted Garlic Pie image

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

Provided by Rick Martinez

Categories     Bon Appétit     Lunch     Dinner     Brunch     Pie     Tart     Tomato     Garlic     Cheese     Parmesan     Shallot     Mayonnaise     Egg     Summer     Bake     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Picnic

Yield Makes 1 (9"-diameter) pie

Number Of Ingredients 14

2½ pounds mixed heirloom tomatoes, cored, sliced (¼") thick
3 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt, divided, plus more
¼ teaspoon freshly ground black pepper, plus more
6 garlic cloves, peeled
½ cup (1 stick) unsalted butter
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)
2½ ounces finely crumbled Parmesan (about ½ cup)
½ cup mayonnaise
1 tablespoon chopped thyme, plus ½ teaspoon leaves
1 small shallot, thinly sliced
Special Equipment: A (9"-diameter) springform pan

Steps:

  • Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
  • Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
  • Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
  • Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
  • Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
  • Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

ROASTED-GARLIC TOAST WITH TOMATO



Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

  • Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

GARLIC CUSTARDS



Garlic Custards image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 30 minutes

Number Of Ingredients 29

1 whole head garlic
Olive oil
2 tablespoons roasted garlic
1 jalapeno chile, minced very fine
2 cups cream
4 egg yolks
2 whole eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
Vinaigrette, recipe follows
Herbed Hazelnuts, recipe follows
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 cup Salsa Fresca, recipe follows
2 tablespoons butter
1 cup hazelnuts (filberts), toasted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
Pinch cayenne
1/8 teaspoon ground cumin
Salt and freshly ground black pepper
1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 jalapeno or serrano chile, seeded, deveined, and finely chopped
3 tablespoons fresh lime juice
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200 degree F.
  • Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
  • Preheat the oven to 300 degrees F.
  • Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
  • To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
  • Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
  • Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
  • Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

ROASTED GARLIC AND TOMATO SAVOURY CUSTARD



Roasted Garlic and Tomato Savoury Custard image

Make and share this Roasted Garlic and Tomato Savoury Custard recipe from Food.com.

Provided by woodland hues

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs cherry tomatoes
1 bulb of garlic, cloves peeled and sliced crosswise thinly
1 tablespoon olive oil
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs
1 cup milk
1/4 cup flour
1 1/2 cups provolone cheese

Steps:

  • Arrange tomatoes single layer in 1.
  • 5 litre (or quart) casserole dish.
  • (If they're quite big in size they can be halved first.).
  • Sprinkle on the garlic slices.
  • Add oil, seasonings and toss to coat.
  • Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
  • Remove from oven and reduce oven temperature to 350°F.
  • In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
  • Sprinkle with provolone cheese.
  • Bake 40-45 minutes or until puffed and golden.

BAKED SAVORY CUSTARD WITH CHEESE



Baked Savory Custard With Cheese image

Provided by Mark Bittman

Categories     dinner, easy, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 cups cream, half-and-half or milk
1 sprig thyme, optional
1 clove garlic, optional
3 eggs plus 2 yolks
Pinch cayenne
1/2 teaspoon salt
1/2 cup grated semihard cheese, like Gruyère, Comté or Emmenthal
1/2 cup grated Parmesan

Steps:

  • Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
  • Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
  • Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

TOMATO TART



Tomato Tart image

A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Tomato Tart
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
  • On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
  • Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

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