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 Information
Nutritional analysis per serving (6 servings)
736 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 80 grams carbohydrates; 14 grams dietary fiber; 16 grams sugars; 28 grams protein; 44 milligrams cholesterol; 1572 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- 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.
- 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 1/2 teaspoons of salt and pepper. Process until smooth.
- Preheat the oven to 350 degrees. Place the bread cubes in the bottom of a 12-by-3 1/2-inch round clay casserole dish. Toss with 3 tablespoons of olive oil. Bake until the bread is toasted, tossing twice, about 20 minutes.
- 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.
6 hours 20 minutes
Dining and Cooking