Best 8 Roasted Garlic And Tomato Savoury Custard Recipes

TOMATO AND ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

ROASTED-GARLIC TOAST WITH TOMATO

Steps:

• Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

ROASTED GARLIC AND TOMATO SAVOURY CUSTARD

Steps:

• Arrange tomatoes single layer in 1.
• 5 litre (or quart) casserole dish.
• (If they're quite big in size they can be halved first.).
• Sprinkle on the garlic slices.
• Add oil, seasonings and toss to coat.
• Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
• Remove from oven and reduce oven temperature to 350°F.
• In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
• Sprinkle with provolone cheese.
• Bake 40-45 minutes or until puffed and golden.

TAMALE TART WITH ROASTED GARLIC CUSTARD AND GULF CRABMEAT

Steps:

• For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool.
• For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity.
• In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy.
• Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap.
• Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter.
• For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

BAKED SAVORY CUSTARD WITH CHEESE

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

GARLIC CUSTARD

Steps:

• Place the stock in a saucepan with the garlic, bring to a boil and reduce heat to low. Simmer until the stock is reduced by half, about 20 minutes. Set aside to cool. Strain and discard the garlic; you should have 1 cup. (Add water to equal 1 cup if necessary.)
• Preheat oven to 250 degrees. In a medium saucepan over low heat, bring the cream and stock to a simmer. Place the eggs and sherry in a blender, and with the setting on high, slowly drizzle in the warm cream mixture. Add the salt and pepper. Transfer to a bowl and skim off the foam.
• Butter 4 2/3-cup ceramic ramekins or custard dishes. Place the ramekins in a baking dish; pour boiling water in the dish until it comes halfway up the side. Carefully ladle the custard into the ramekins, filling each to 1/4 inch from the top. Bake until the custard is just set, about 40 minutes. The custard may be served warm from the ramekins or chilled and unmolded onto serving plates. (To unmold, run a knife around the edge of each ramekin, place a plate upside down over the top and quickly flip so that the plate is right side up. Tap or gently shake the ramekin to release the custard.)