One doesn’t always think of combining tomatoes and limes together.
In fact, upon first notion, even to me I feel like the zingy citrus and the sweet acid clash and collide unattractively.
However, if you think a little deeper about the combination, you begin to realize how well the amalgamation works: salsa.
Oh yes, right?
So, as we slow roast little cherry tomatoes in the oven with salt, olive oil, and lime zest…we end up with a bit of “tomato-lime candy,” of sorts.
Then, as we layer these over the Perfect Pie Crust and a lime-mascarpone-coconut filling, the equation becomes magical.
You’re just going to have to trust me on this one and give it a sweet and savory try.
Lime Roasted Tomato Coconut Quiche
1 Perfect Pie Crust**
1 lb. cherry tomatoes, sliced
juice and zest of 1 lime, divided
1/4 cup olive oil
sea salt and pepper
1 cup mascarpone cheese
6 large eggs, beaten
1 cup shredded coconut
**Omit the basil from the crust recipe and pre-bake for 15-20 minutes.
Preheat the oven to 425 degrees.
Toss the cherry tomatoes, lime zest, sea salt, and olive oil together. Roast for about 45 minutes, until the edges become crispy. Allow to cool.
Meanwhile, beat together the eggs, lime juice, additional salt and pepper, mascarpone, and shredded coconut, until smooth.
Add the egg mixture to the pre-baked pie crust. Layer the cooled tomato slices atop the filling, carefully.
Reduce oven temperature to 325 and bake for an additional 40 minutes, until the eggs are set.