This is a a stripped down version of a recipe of the Brown Rice and Tomato Tart from the Essential Rice Cookbook. I find the original recipe delicious, just time too consuming for the everyday.
6 roma/plum tomatoes
6 garlic cloves, unpeeled
1 T. olive oil
1.75 oz chevre (goat's cheese)
1/4 cup milk
6 eggs
salt, pepper to taste
dried or fresh thyme
*************
- Cut tomatoes in half lengthwise.
- Place tomatoes and whole unpeeled garlic cloves on baking sheet.
- Cover with garlic oil, salt and pepper.
- Roast tomatoes and garlic in oven for 30 minutes at 400º
- Beat together eggs, milk, and salt.
- Lightly cover 9 inch baking dish or quiche pan in olive oil, flour lightly as you would a cake.
- Chop or divide up garlic in smaller pieces.
- Once tomatoes and garlic have cooled slightly, add to baking dish, arrange tomatoes, garlic and chevre in dish.
- Add egg and milk mixture.
- Bake in oven for 25-30 minutes or when center forks come out clean.
- When frittata is cooling, sprinkle dried thyme over the top.
Serve warm. Serves 4-6.
*************
Cooks notes: I often roast the tomatoes and garlic the night before if I am serving it for brunch the next day. Also, I may add some roasted baby carrots to the dish for variety.
Image: ©M. Brugos
Mmmm, yummy. This combination sounds great. I love chevre. And I love it that you've simplified a more complicated recipe.
Posted by: alejna | August 19, 2007 at 04:37 PM
...and it's vegetarian!
Posted by: maja | August 23, 2007 at 11:46 AM
yum, the fritatta looks lovely...and i love that dish!
Posted by: kickpleat | October 16, 2007 at 12:56 PM
thanks kickpleat! i think i'll be making it again this sunday.
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