The Caribbean Chicken Chowder I made last night was so delicious that I couldn’t wait to try another recipe out of the Hood New England Dairy Cookoff 2011 Cookbook. This time I felt like I had to go with one of the Connecticut entries, so I picked Lisa Keys’ Pan Roasted Tomato Pie with Garlic Cream Drizzle.
First of all, the Garlic Cream Drizzle sounded incredible: a mixture of heavy cream, garlic, basil, sour cream and Parmesan cheese. It was easy to whip together and, as you might expect, very decadent. The “pie” part consisted of two steps: sauteing the tomatoes and onion and creating the batter, which got poured over the vegetables and then baked in the oven.
I didn’t spread my tomatoes out evenly enough, so my pie didn’t look nearly as good as the picture in the cookbook, but no matter. The taste was out of this world. The closest thing I can compare it to is focaccia, although it wasn’t as spongy. It was denser and bursting with fresh Italian flavor. The aroma reminded me of a good, old-fashioned pizza parlor. This recipe would make a terrific appetizer for a party, and I know I’ll be trying it again. Next time I may add some shredded zucchini or even olives. It’s the kind of recipe that you can add to without fear of taking away the original pizzazz.
Pan Roasted Tomato Pie with Garlic Cream Drizzle
Garlic Cream Drizzle:
1/4 cup Hood Heavy Cream
2 cloves garlic, smashed
2 fresh basil leaves
1/4 cup Hood Sour Cream
2 Tbsp grated Parmesan cheese
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup olive oil, divided
2 cups grape tomatoes, halved
1/2 cup chopped sweet onion
1 Tbsp plus 2 tsp sugar
1/2 tsp dried Italian seasoning
1 1/2 tsp kosher salt, divided
2 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese, plus additional for garnish
2 1/2 tsp baking powder
1/2 cup Hood Sour Cream
1/2 cup Hood Whole Milk
Fresh basil leaves (garnish, optional)
Garlic Cream Drizzle:
In a microwave-safe bowl, combine heavy cream, garlic and basil. Heat on high in microwave for 45 to 60 second or until mixture boils. Let cool; then discard garlic cloves and basil leaves. In small bowl, whisk together sour cream, Parmesan cheese, salt and pepper. Add enough garlic cream to make a thick sauce. Chill until ready to serve.
Preheat oven to 375 degrees. Heat 1/4 cup of olive oil in a 12-inch nonstick, oven-safe skillet over medium-high heat until hot. Add tomatoes, onion, 1 tablespoon sugar, Italian seasoning and 1/2 teaspoon salt. Cook, stirring occasionally, for 6-8 minutes or until vegetables are lightly browned.
Meanwhile, in a medium bowl, whisk together flour, cheese, baking powder, 2 teaspoons of sugar and 1 teaspoon of salt. In another bowl, whisk together sour cream, milk, eggs, and 1/4 cup of the olive oil. Add milk mixture to the flour mixture, blending until dry ingredients are moistened. Spread tomatoes and onions into an even layer on the bottom of the hot skillet. Spoon batter evenly over tomatoes and onions, smoothing to cover them completely.
Transfer skillet to oven. Bake 25 minutes or until top is golden. Let stand 5 minutes before inverting onto serving plate or cutting surface. Sprinkle with additional grated Parmesan cheese and basil.
Drizzle with garlic cream and serve it on the side for dipping. Garnish with basil sprig, if desired. Slice into wedges and serve warm.