Roasted Garlic and Tomato Savoury Custard
Enjoyable spring or summer dish...well, anytime of year, really!
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INGREDIENTS
Nutrition- 1 1⁄2lbs cherry tomatoes
- 1
- 1tablespoon olive oil
- 1teaspoon italian seasoning
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 4
- 1cup milk
- 1⁄4cup flour
- 1 1⁄2cups provolone cheese
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DIRECTIONS
- 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.
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