I could live on this… and some rosé. Famous French salty topping of sautéed onions, anchovies, and olives gets a little update with an addition of ripe cherry tomatoes. Their roasted sweetness balances perfectly such intensive saltiness of the gutsy fish and olives.
In Russian, I would have said it’s a savory zapekanka. But I doubt that everyone is familiar with the meaning of this word. So, let’s call it a crustless cheese pie (it could have had a crust but I decided not to bother). You can toss in any cheese combo you like or have on hand; that’s what I’ve done here. The pie is great warm, but I don’t mind eating chilled leftovers either.
In case you are wondering if I’m done with sweets for good, I can reassure you there are some sweet posts coming. I was baking too much during holidays and now I’m taking a break and enjoy cooking more.
Even the most eager carnivores need a break once in a while. This is one of my favorite vegetarian dishes. It’s tasty, healthy, full of protein. If you have preconceived opinion regarding tofu (which I think you should not), I can reassure it’s not going to be noticeable since the cheeses play the dominant role here. And nobody whom I served this strudel could not recognize the tofu presence. It makes two large strudels, but I usually freeze one for later – I like to stock my freezer for emergencies.
Finally the weather is getting warmer. Neither the soul nor body demand for stew for supper. Quick and flavorful tarts and quiches are replacing hearty meals. Serve a crisp-fresh green salad on a side and don’t forget a glass (or two) of fine wine.
I spotted the recipe in the Bon Appetite (or may be Gourmet…) but didn’t follow the exact measurements. I’m always generous with cheeses, so, I might use more than was suggested – all for the best… The tart is very, very good. And the prep takes almost no time at all.
I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after having a bite.
The recipe is adapted from Susan Spungen’s “Recipes: A Collection for the Modern Cook”
This quiche is equally good warm or at room temperature. You can refrigerate the leftovers and reheat them for lunch next day. I even like to steal a slice from the fridge and eat it cold.
