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REC: Tomato Quiche. With summer tomatoes on the way, you gotta try this >>
Joined: Dec 14, 2005
Posted to Thread #1896 at 4:09 pm on May 17, 2006
though I've made it off-season with a mixture of canned and fresh tomatoes. The anchovies are barely noticable but important for a depth of flavor. This freezes well.
PROVENCAL TOMATO QUICHE
from Julia Child's The Way to Cook
A pre-baked 9-inch tart shell (or pie crust)
6 medium fresh ripe tomatoes, (divided)
2 cups sliced onions
1/4 cup or so olive oil, (divided)
1 large clove of garlic, purreed
Seasonings: salt, pepper, oregano and ceyenne pepper; tomato paste, optional
1 egg plus 3 yolks, lightly beaten together
1/4 cup lightly pressed down, chopped fresh parsley
8 anchovy fillets (half a can, or a big squeeze of anchovy paste)
1/4 cup grated Parmesan cheese
Have the tart shell ready.
Set aside one tomato for garnish. Core the rest, plunge into boiling water for 30 seconds to loosen skins, drain and peel. Slice in half crosswise and remove seeds with your finger. Chop.
In a skillet, saute the onions in 2 Tbs. of the oil until tender but not browned, 8 to 10 minutes. Stir in the garlic, then the tomatoes, and simmer 10 minutes or so, stirring frequently, until a thick puree. Stir in seasonings to taste, including a little tomato paste if you think it needed; let cool to tepid, then beat in the eggs and parsley
Preheat the oven to 375*F.
Mash the anchovies with 1 Tbs. of the oil and spread in the tart shell. Cover with the tomato mixture and sprinkle on the cheese.
Cut the reserved tomato into thin slices and arrange tastefully on top. Salt the tomato slices lightly and drizzle with a little olive oil.
Bake 30 to 35 minutes, until lightly puffed and an agreeable patchy brown.
(Notes: if you are using fresh oregano, use a light hand. I slmost ruined a big batch of these the first time I used fresh oregano instead of dried--it's vey pungent! This can be baked up to a day ahead, then reheated on a cookie sheet. After a day or two the anchovy flavor gets stronger, so I think it's best to freeze it.)
Other messages in this thread:
- 1896. REC: Tomato Quiche. With summer tomatoes on the way, you gotta try this >> - Joe - 4:09pm on 05/17/06 (10)
- Hi Joe: Helping my neighbor with a party after the wedding of her mother (70 yo) and SO (85 yo) - - DianeM - 8:03pm on 05/17/06
- Gift certificate to rent movies, Lunch or Dinner at a nice restaurant, (m) - Misplaced in AZ - 9:05pm on 05/17/06
- Oh, Oh - great idea on the tickets. We have a local "music tent" that runs many shows - Tony Bennet - DianeM - 9:42pm on 05/17/06
- Hi Diane, my 80-year-old father and his 75-year-old SO love this recipe>> - Joe - 11:27pm on 05/17/06
- Hi Diane, what about as a gift, a framed picture of them as a couple (m) - barb_b - 10:00pm on 05/18/06
- Thx Joe, Misplaced and Barb: got 4 tix (so they can take friends) to a concert at the music tent - - DianeM - 4:21pm on 05/19/06
- Joe, I bought anchovy paste which I thought would be great when you>>> - orchid - 9:02pm on 05/17/06
- Not Joe......but - judy-mass - 11:14pm on 05/17/06
- Perfect...... thanks. [NT] - orchid - 12:08pm on 05/18/06
- Like Judy, I just eyeball it. I don't have paste handy, but I think the tubes are 2 oz., just like - Joe - 11:23pm on 05/17/06