ROASTED GARLIC AND TOMATO SAVOURY CUSTARD
Make and share this Roasted Garlic and Tomato Savoury Custard recipe from Food.com.
Provided by woodland hues
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange tomatoes single layer in 1.
- 5 litre (or quart) casserole dish.
- (If they're quite big in size they can be halved first.).
- Sprinkle on the garlic slices.
- Add oil, seasonings and toss to coat.
- Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
- Remove from oven and reduce oven temperature to 350°F.
- In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
- Sprinkle with provolone cheese.
- Bake 40-45 minutes or until puffed and golden.
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jose luis
[email protected]This dish was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Dj Redx
[email protected]I'm not a big fan of custard, but this dish was surprisingly good. The roasted garlic and tomatoes really add a lot of flavor.
Abu Hayat
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Mst Mahfuja Aktar Aisa
[email protected]I love this recipe! It's so versatile. I've made it with different types of vegetables and it's always delicious.
Tural Ashirov
[email protected]5 stars! This dish is a perfect balance of flavors. The roasted garlic and tomatoes add a wonderful depth of flavor to the custard.
Abdulai Mohammed
[email protected]This was my first time making a savory custard and it turned out great! The instructions were easy to follow and the dish was ready in no time. I'll definitely be making this again.
Mukhtar Jasum
[email protected]I've made this recipe several times now and it's always a winner. It's so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Nina Shakya
[email protected]This dish was a hit at my dinner party last night! The combination of roasted garlic and tangy tomatoes in the custard was divine. I served it with a side of roasted vegetables and everyone raved about it.