Are you using Taleggio for the first time? This tomato and roasted garlic pie recipe teaches you how to make a wonderful pie using Taleggio cheese. This tomato and roasted garlic pie recipe shows you to make a perfect and unique pie that tastes really great.
Are you using Taleggio for the first time? This tomato and roasted garlic pie recipe teaches you how to make a wonderful pie using Taleggio cheese. This tomato and roasted garlic pie recipe shows you ...
Taleggio cheese (Rind removed and coarsely grated) – 10 ounces.
Large eggs – 2 nos.
Stoned wheat thins – 9 ounces.
Unsalted butter – 1/2 cup.
Garlic cloves – 6 nos.
Black pepper (Freshly ground) – 1/4 teaspoon. (Some more can be kept)
Kosher salt – 3/4 teaspoon. (Divided and you can keep some more)
Olive oil – 3 tablespoons.
Mixed heirloom tomatoes – 2 1/2 pounds. (Cored and sliced into pieces of 1/4-inch thickness)
You have to use a springform pan with a diameter of 9 inches.
A rack needs to be placed in the middle of an oven and preheated to 475 Degrees Fahrenheit.
Tomatoes have to be arranged on a baking sheet that is rimmed and make sure that the entire surface is covered. After drizzling with oil, salt and pepper should be used to season before roasting for 20 to 30 minutes. Tomatoes must start turning dry. Set aside to cool.
Butter and garlic must be cooked for 5 to 8 minutes in a saucepan keeping the heat medium-low. Keep on swirling and you need to make sure that milk solids become golden and butter starts foaming.
It should be strained through a fine-mesh sieve into a measuring cup that is heat-proof.
After placing toasty bits and garlic into a cutting board, they must be finely chopped before setting aside.
Oven temperature has to be reduced to 375 Degrees Fahrenheit. 1/4 teaspoon salt and crackers have to be pulsed in a food processor to form fine crumbs. Then, six tablespoon garlic butter and eggs must be added and pulsed so that wet sand like consistency is achieved.
The next step is to transfer it to a springform span and the crumbs should be pressed in a firm way onto bottom and up sides (1 inch) of the pan with the help of a measuring cup that flat-sided.
Crust should be baked for 8 to 10 minutes. You need to ensure that fragrance is coming out and the edges begin to become a bit colored. Once it is done, pan must be placed on a wire rack and allow the crust to cool.
Reserved garlic,1/4 teaspoon pepper, 1/2 teaspoon salt, thyme, mayonnaise, parmesan and Taleggio must be mixed in a bowl.
Half of the cheese mixture needs to be dolloped over the bottom of the crust in a gentle manner and using a spatula; it should be spread to form an even layer.
Half of the tomato slices must be layered over and pressed down for evening out layers.
The same process should be repeated with the rest cheese mixture and tomatoes. The remaining garlic butter has to be brushed over tomatoes and after topping with shallot, thyme leaves have to be scattered over.
The pie has to be baked 60 to 75 minutes. Make sure that the filling starts bubbling in a vigorous manner and crust becomes browned. You need to cool this pie one hour prior to serving.