I thought this recipe looked, and sounded, yummy although I am unfamiliar with Taleggio cheese.
Tomato and Roasted Garlic Pie
If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell;
this cheese has a very mild flavor and is an ideal complement to fresh tomatoes.
2 ½ lbs mixed heirloom tomatoes, cored, sliced ¼-inch thick
3 Tbs olive oil
¾ tsp kosher salt, divided, plus more
¼ tsp freshly ground black pepper, plus more
6 garlic cloves
½ cup (1 stick) unsalted butter
9 oz Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 oz Taleggio cheese, rind removed, coarsely grated (about 1 ½ cups)
2 ½ oz finely crumbled Parmesan (about ½ cup)
½ cup mayonnaise
1 Tbs chopped thyme, plus ½ teaspoon leaves
1 small shallot, thinly sliced
1. Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
3. Reduce oven temperature to 375°. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand.Transfer to springform pan. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don’t press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.
Yield: Makes one 9" pie
Author: Rick Martinez
Source: Bon Appétit
Special Equipment -
A 9-inch-diameter springform pan is needed
Have a great weekend
Tomato and Roasted Garlic Pie
If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell;
2 ½ lbs mixed heirloom tomatoes, cored, sliced ¼-inch thick
3 Tbs olive oil
¾ tsp kosher salt, divided, plus more
¼ tsp freshly ground black pepper, plus more
6 garlic cloves
½ cup (1 stick) unsalted butter
9 oz Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 oz Taleggio cheese, rind removed, coarsely grated (about 1 ½ cups)
2 ½ oz finely crumbled Parmesan (about ½ cup)
½ cup mayonnaise
1 Tbs chopped thyme, plus ½ teaspoon leaves
1 small shallot, thinly sliced
1. Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
3. Reduce oven temperature to 375°. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand.Transfer to springform pan. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don’t press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.
Yield: Makes one 9" pie
Author: Rick Martinez
Source: Bon Appétit
Special Equipment -
A 9-inch-diameter springform pan is needed
Have a great weekend
Taleggio cheese makes the BEST grilled cheese sandwiches, IMO. This sounds like my kind of pie.
ReplyDeleteI must see if I can find it round here Denise.
DeleteI have never heard of the cheese either. I'm intrigued by the recipe, but I don't have a springform pan. It's outside of my basic, must be easy kitchen essentials.
ReplyDeleteI don't have one either Liz. I guess we are both out of luck on this recipe.
Delete