(recipe from Whole Living magazine)
1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley
Heat oven to 400F. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350F.
In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs. Pour mixture over slightly cooled tomatoes.
Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.
No comments:
Post a Comment