0 Picture
Ingredients
- Roasted Grape Tomatoes:
- 2 tbsp extra-virgin olive oil
- 2 onions, sliced
- 3/4 cup crumbled goat cheese, (about 3oz/90g)
- 3 eggs
- 1/2 cup milk
- 1/4 cup 10% cream
- 1 pinch salt
- 1 pinch pepper
- 1-1/2 cups grape tomatoes, halved
- 2 tbsp extra-virgin olive oil
- 2 tsp chopped fresh rosemary or thyme
- 1/2 tsp salt
- Cornmeal Pastry:
- 1-1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp dried thyme
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 3 tbsp sour cream
- 2 tbsp Ice water, (approx)
Details
Servings 8
Adapted from canadianliving.com
Preparation
Step 1
Cornmeal Pastry: In bowl, mix together flour, cornmeal, thyme, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Wrap in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Fold edge under, leaving 1/4 inch (5 mm) above rim; flute or crimp edges with fork. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.
Roasted Grape Tomatoes: In bowl, gently toss together tomatoes, oil, rosemary and salt. Bake, cut side up, on parchment paper–lined baking sheet in 350°F (180°C) oven until tender, 20 to 25 minutes. Let cool.
In large skillet, heat oil over medium heat; fry onions, stirring occasionally, until golden, 15 to 20 minutes. Let cool.
Sprinkle goat cheese over pastry shell; spread with onions. Top with tomatoes, cut side up. In bowl, whisk eggs, milk, cream, salt and pepper; pour over top. Bake in 375°F (190°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven or 20 to 25 minutes.)
Source : Canadian Living Magazine: December 2008
Review this recipe