Wednesday, June 10, 2009

Beginning of Tomato Season

I can't wait until August when fresh tomatoes are prevalent in NH.  I love the taste of a ripe fresh tomato.
Here is a recipe for a delicious torte using goat cheese and a topping of fresh tomatoes and basil.  You can leave out the pie crust if you like.  You can substitute other cheeses for the goats cheese too - mozzarella, cheddar, munster.... all are good.

pie crust - optional
5 red onions, sliced
2 T olive oil
3 egg yolks
1/2 cup heavy cream
6 oz goat cheese, crumbled
salt
Topping:
4 tomatoes, chopped (any combination of yellow or red)
6 basil leaves, chopped
1 clove garlic, minced
15 Kalamata olives, pitted and sliced
salt & pepper
1 T olive oil

Heat oven to 400
(If using pie crust, cook crust in pie by baking for 10 min at 400 degrees).
Place onions on a baking sheet and drizzle with 2 T olive oil.  Season with salt.
Roast, covered with parchment for 10 minutes.  Roast uncovered for 20 - 30 minutes.  Set aside to cool. 
Lower oven temp to 375
Beat egg yolks and cream together.  Season with salt.
Arrange red onions on pie crust.  Pour cream mixture over onions. Sprinkle goat cheese over the top.
Bake for 40 min until crust is set.

Topping - Mix tomatoes, basil, garlic and olives.  Drain in a sieve if there is too much liquid.  Spread on baked and cooled pie before serving.

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