Roasted Garlic and Tomato Savoury Custard
Servings: 4
Ingredients:
-
1 lb (450 g) cherry_tomatoes
1 head garlic
1 tbsp (15 mL) olive oil
1 tsp (5 mL) dried Italian seasoning
1/2 tsp (2 mL) each salt and pepper
4 eggs
1 cup (250 mL) milk
1/4 cup (75 mL) all-purpose flour
1-1/2 cups (6 oz/175 g) shredded provolone cheese
Preparation:
Arrange tomatoes in single layer in 6-cup (1.5 L) oval casserole dish or 8-inch (2 L) square glass baking dish. Peel garlic cloves and slice thinly crosswise; add to dish. Add oil, Italian seasoning, salt and pepper; toss to coat.
Roast 425°F (220°C) oven for about 20 minutes or until tomato skins begin to shrivel. Remove from oven. Reduce temperature to 350°F (180°C).
In bowl, whisk together eggs, milk and flour; pour over tomato mixture. Sprinkle with provolone cheese. Bake for 40 to 45 minutes or until puffed and golden.
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