Cherry Tomato Frittata With Corn Basil Goat Cheese Recipes

Steps:

• Make the compote:
• Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
• Make the frittata:
• Position an oven rack about 3 inches from the top and preheat the broiler.
• In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
• In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
• Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
• Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

Steps:

• For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
• Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
• On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

Steps:

• In large bowl, whisk together eggs, cream, 4 oz. of goat cheese, 2 TBS of basil, lemon zest, salt, red pepper flakes, and pepper. Set aside. In the deep half of a frittata pan, melt 1 TBS of the butter. Add the corn and cook until softed, about 5 minutes. (Just heat if using canned corn.) Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, another 7-8 minutes. Remove the shallow pan, set it over med. heat and melt the remianing 1 TBS butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the larger one to loosen the frittata. Slide the frittata onto a cutting board. Top with the remaining basil and a sprinkle of salt. Cut into 8 wedges and serve.