Pastel de tomate con queso

Ingredientes

• 1/2 cup olive oil
• 2 cups grape tomatoes (halved)
• 1/2 cup thinly sliced shallots
• 1 tablespoon plus 2 teaspoons sugar
• 1/2 teaspoon dried Italian seasoning
• 1 1/2 teaspoon Kosher salt (divided)
• 2 cups all purpose flour
• 1/4 cup freshly grated parmesan cheese plus additional for garnish
• 1 tablespoon baking powder
• 2 tablespoons chopped fresh basil plus additional for garnish
• 3 eggs
• 1/2 cup Desert Pepper Chile Con Queso
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 cloves garlic (smashed)
• 2 fresh basil leaves
• 1/2 cup Desert Pepper Chile Con Queso
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper

Preparación

1. 1

   --- Pan Roasted Tomato Pie ---

2. 2

   Heat oven to 375F.

3. 3

   Heat ¼ cup of oil in 10-inch non-stick, oven-safe skillet over medium heat until hot.

4. 4

   Add tomatoes, shallots,1 tablespoon of sugar, Italian seasoning and ½ teaspoon of salt. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables are lightly browned. Turn off heat.

5. 5

   Meanwhile, in medium bowl, whisk flour, cheese, baking powder, remaining 2 teaspoons of sugar and 1 teaspoon of salt; set aside.

6. 6

   In another bowl, whisk eggs, queso, sour cream and remaining ¼ cup of olive oil.

7. 7

   Add queso mixture to flour mixture blending with a rubber spatula just until dry ingredients are moistened.

8. 8

   Spread tomatoes and shallots into an even layer over bottom of hot pan. Sprinkle evenly with basil.

9. 9

   Spoon batter evenly over tomatoes and shallots smoothing to cover them completely.

10. 10

    Transfer skillet to oven. Bake 25 minutes or until top is golden. Let stand 5 minutes before inverting onto serving plate or cutting surface.

11. 11

    --- Garlic Basil Queso Cream Sauce ---

12. 12

    In microwave safe 1 cup measure combine heavy cream, garlic and basil. Heat on HIGH in microwave for 45 to 60 seconds or until mixture boils. Let steep for at least 15 minutes. Discard garlic cloves and basil leaves. In small bowl, whisk queso, parmesan cheese, salt and pepper. Whisk in cream mixture to drizzling consistency. Serve warm over wedges of tomato pie.