Roasted Garlic and Tomato Savoury Custard

READY IN: 1hr 20mins
Recipe by woodland hues

Enjoyable spring or summer dish...well, anytime of year, really!

Top Review by sugarpea

Two of us put a SERIOUS dent in this 4 serving casserole tonight. Tomatoes and herbs were fresh from the garden and the provolone was the perfect accompaniment. I used my two quart casserole dish and it was full to the top and golden-gorgeous when it came out of the oven in forty minutes.

Ingredients Nutrition


  1. Arrange tomatoes single layer in 1.
  2. 5 litre (or quart) casserole dish.
  3. (If they're quite big in size they can be halved first.).
  4. Sprinkle on the garlic slices.
  5. Add oil, seasonings and toss to coat.
  6. Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
  7. Remove from oven and reduce oven temperature to 350°F.
  8. In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
  9. Sprinkle with provolone cheese.
  10. Bake 40-45 minutes or until puffed and golden.

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