2 tbs. of one of our 300+ Polyphenol Extra Virgin Olive Oil's
2 cloves of garlic, crushed
A sprig of fresh oregano (optional)
pinch of Sea salt
Freshly ground pepper
1 pound of Roma Tomatoes
Preheat the oven to 300 F. Combine the extra virgin olive oil, garlic, oregano, salt, and pepper in a shallow oven-proof pan. Slice the tomatoes in half (lengthwise), toss in the olive oil and seasonings, and place cut side down in the pan.
Bake for 2.5 hours, or until the tomatoes are completely soft and wrinkled
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add olive oil and water and mix quickly, by hand, until it comes together in a ball. Wrap batter in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a parchment-covered surface, roll out the dough to a 1/4-inch-thickness. Gently press into a 10-inch tart pan with a removable bottom. Cover the pan with plastic wrap and refrigerate for 30 minutes. Prick all over with a fork.
Bake crust, in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
7 large eggs, beaten
1 1/2 cups oven roasted tomatoes, from step one (drained)
2 tbsp fresh basil, chopped
1 1/2 cups shredded Fontina cheese
1/4 cup fresh grated Pecorino Romano cheese
2 tbsp minced shallot
2 cloves of garlic, minced
Sea salt & fresh cracked pepper, to taste
10" Olive Oil Pastry Crust from previous recipe
Preheat the oven to 400. Saute the shallots until until lightly browned. Add garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including the Romano over the tomatoes. Pour the egg/shallot mixture over top. Bake for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm.