Yield 1 pie
5Lbs. Slice tomato
2 1/5Lbs. Sliced Onions
T. T. Salt and Pepper
6 Tb. Olive oil (for sautéing and oiling baking dish)
8 oz. Panko Bread Crumbs
8 oz. Romano Cheese
4 oz. Pesto Basil
3 Cp. Sour Cream
6 ea. Whole Eggs
In a sauté pan, heat up olive oil and caramelize the onions and set aside to cool for pie.
Oil your cake pan or pie dish with olive oil. Arrange slice tomatoes in the bottom of the pan, sprinkle with caramelized onions, Panko crumbs, salt, pepper and Romano cheese. Repeat process until you have adequate layers to reach nearly to top of pan reserving room for soufflé top.
In mixing bowl combine pesto with sour cream and egg, beat with a whisk until incorporated.
Pour soufflé mixture over layered tomatoes.
Bake uncovered in a 300* degree oven for 45 Minutes approximately. Allow to rest for ½ hour before serving.
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