Roasted Tomato Torte Salate
A savory pie of eggs, cheese and roasted vegetables. This basic technique is great, and you can easily swap in whatever ingredients you have on hand, but this summery combo of zucchini and tomatoes has been my favorite version so far.
What you will need
1 lb Summer Squash
1 lb Cherry Tomatoes
2 Tbsp Olive Oil
6 oz. Gruyere
2 cloves Garlic
2 sprigs Fresh Thyme
1 Pie Crust(Nutritional facts 166 calories, 13.52 g fat, 3.25 g carbohydrates, 8.71 g protein, 283 mg cholesterol, 465 mg sodium)
How to cook
Preheat oven to 350°F
Wash the zucchini and slice into 1/4" rounds.
Arrange the zucchini slices and cherry tomatoes on a parchment or silicone-lined baking sheet. Lining your baking sheet will help the vegetables cook more evenly, and it will also make cleanup a breeze.
Coat th vegetables in olive oil.
Dust with a little salt and pepper.
Roast the vegetables for about 15 minutes, just until the tomatoes are wilted and beginning to brown.
Trim the rind from the gruyere and grate it finely.
Peel garlic cloves and chop or grate to a fine paste.
Crack the eggs into a large mixing bowl and whip them up.
Add the salt.
Add the crushed garlic.
Pinch off the leaves from a couple of sprigs of fresh thyme. Discard the stem and add the leaves to the bowl.
Mix in the grated cheese.
Add the vegetables when they're done roasting. Mix well.
Unroll the pie crust and drape it over a pie dish. Press it down, chasing out any air bubbles.Form the and working the dough up the sides of the dish.
Spread the filling out in the pie shell.
With the tines of a fork, mark the rim of the dough. This will add a little style and texture to your crust.
Bake for about 35 minutes, or until the filling is set and the crust is golden brown.