Whole tomatoes, peeled and de-seeded, slow roasted for 2 hours produce the essence of tomato, with an incredible depth of flavor.A simple quiche, baked in puff pastry smeared with sweet fragrant roasted garlic cloves, is then topped with these exquisite confit tomato, served with a leafy salad, makes for a delightful light meal.
Inspired, with alot of changes, by Everyday Food.
12 or 14 tomatoes
puff pastry sheet
2 heads Garlic, Roasted
1/2 cup milk
1/2 cup cream
12 cup mozzarella, grated
1 tsp salt
1/4 tsp pepper
pinch grated nutmeg
First, make the confit tomatoes:
Peel the tomatoes by marking a shallow X with a sharp knife at the bottom of each tomato, dunk them in boiling water for 15 seconds, the remove them and dunk them in a bowl of iced water.
The skin is very easy to peel like tat.
Then cut off the caps about a centimeter thick.
Remove all the seeds and water.
Preheat the oven to 300°F.
Arrange tomatoes on a parchment-lined sheet tray.
Drizzle with olive oil and season with salt and pepper.
Slowly roast, about 2 to 2 1/2 hours.
Remove from oven and let cool.
Secondly, make the roasted garlic:
Remove from oven and let cool to room temperature
Preheat oven to 375°F.
Line a tart pan with puff pastry.
Smear the roasted garlic cloves on the base.
Whisk together the eggs, milk, cream, salt, pepper, and nutmeg.
Pour the egg mixture into the tart shell.
Bake for 45 minutes.
Remove form oven, arrange the confit tomatoes on the surface, return to oven 10 more minutes.