Posted on 26 November 2010 by

Tomato-Roasted Garlic Torta Rustica

tortaBy David Harbilas

I’m not sure where the method for this crustless quiche originated, but I found it in a major gourmet-food company’s catalog.

The best thing about it is its use of day-old bread for the crust in place of a homemade dough, which can be time consuming.

The fillings, then, become an easy matter.

Here, tomatoes are pureed with roasted garlic and poured over the “crust” and finished with crumbled goat cheese and basil. The result is worthy of any Sunday brunch gathering.

Yields 1 torta, enough for 4 people

2 tomatoes, rough chopped
1 head garlic
¼ cup basil leaves, chopped
1 small loaf bread, sliced
¼ cup goat cheese, crumbled
2 cups heavy cream
2 eggs
Salt and pepper to taste

Preheat an oven to 350 degrees. Split the garlic head in half lengthwise so that the cloves are exposed. Place the halves on a sheet pan lined with aluminum foil. Drizzle the halves with olive oil, season with salt and pepper and gather the foil up into a package to seal. Place the sheet pan with the garlic into the oven and roasted for 1 hour.

Meanwhile, lay the bread slices into the bottom of a pie dish. Make sure to press the slices evenly into the bottom so that they form an even layer, like a crust. Remove the garlic from the oven and cool. Squeeze the garlic cloves out of the head and place in a blender with the tomatoes, heavy cream, eggs and salt and pepper to taste.

Blend the mixture until smooth. Pour the mixture into the prepared pie dish with the bread crust. Scatter the crumbled goat cheese and basil into the dish and place it into the oven. Bake for 30-40 minutes, or until set. Cool slightly, cut and serve.

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