Oven-Dried Tomato Tian With Creamy Lima Beans And Goat Cheese
Published September 2, 1995
- Total Time
- 6 hours 20 minutes
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Ingredients
7 tablespoons olive oil
4 ½ pounds plum tomatoes, cored and halved lengthwise
2 ½ teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon dried thyme
3 10-ounce packages frozen lima beans
½ cup heavy cream
8 cups 1-inch-square bread cubes, from good country-style bread
8 ounces goat cheese
2 tablespoons coarsely chopped Italian parsley
Nutritional analysis per serving (6 servings)
69 grams carbs; 40 milligrams cholesterol; 680 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 35 grams fat; 14 grams fiber; 1246 milligrams sodium; 26 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Using a pastry brush and 1 tablespoon of olive oil, lightly coat the skin side of each tomato half. Place skin side down on 2 baking sheets. Sprinkle with 1 teaspoon of salt and pepper. Bake until the tomatoes shrink to about one-quarter of their original size, about 4 to 6 hours; they should be soft and juicy. Cool. Sprinkle with the thyme.
- Step 2
Cook the lima beans as directed, until quite soft. Drain and place in a food processor with 3 tablespoons of olive oil, the cream, 1 ½ teaspoons of salt and pepper. Process until smooth.
- Step 3
Preheat the oven to 350 degrees. Place the bread cubes in the bottom of a 12-by-3 ½-inch round clay casserole dish. Toss with 3 tablespoons of olive oil. Bake until the bread is toasted, tossing twice, about 20 minutes.
- Step 4
Top the bread with the dried tomatoes. Crumble the goat cheese over the tomatoes. Spread the bean puree over the goat cheese. (The tian can be prepared a few hours ahead up to this point; bring to room temperature before baking.) Cover with aluminum foil and bake until heated through, about 45 minutes. Serve immediately.
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