Chef John from 1060 Restaurant shared his recipe for Roasted Vegetable “Quitatta.”
The restaurant is located at the Genesee Grande Hotel, in Syracuse. Visit their website by clicking here
1 ea Puff Pastry Sheet (cut into 6 equal sized squares)
1 can cooking spray
6 ea 5 inch disposable aluminum pie tins
1 ½ cup shredded sharp cheddar cheese
6 oz roasted shallots (roast whole in oven at 350 with XV olive oil, salt & pepper- cover pan with foil and cook for 45 minutes, cool and slice thin)
8 ea crimini mushrooms (quartered, tossed with XV olive oil, salt & pepper-roast uncovered in a 350 oven for 12 minutes and cool to room temp)
6 ea asparagus “sticks” (steam or grill to 50% doneness, cool to room temp and cut into ¾ inch pieces)
1 ea whole roasted red bell pepper (store bought or freshly made) drained very well, pat dry with a paper towel and cut into ¾ inch by 1 ½ inch pieces)
1 qt fresh eggs (whisked together very well)
10 ounces heavy cream
2 tblsp kosher salt
1 tblsp fresh ground black pepper
6 ounces melted whole butter
¼ cup finely chopped fresh chivesMETHOD
Preheat your oven to 350 degrees. Place all of the aluminum pie tins on a flat baking pan or “cookie sheet”. Spray each one very well around the bottom and sides with the cooking spray. Now place each piece of Puff Pastry on top of each pie tin perfectly centered. Press the pastry down into the bottom of each tin making sure to leave all of the four corners up and tucked back around the top edges.
Next, place ¼ cup of the cheddar cheese into each of the tins. Now evenly distribute the amounts of product that you have for each vegetable throughout the tins, placing the shallots, mushrooms, asparagus and roasted red pepper into each one exactly in that order. Whisk together the eggs, heavy cream, salt and pepper. Ladle between 4-6 ounces of the batter into each tin.
Bake at 350 for 15 minutes on the center rack of the oven. Rotate the pan and bake for an additional 15 minutes. Check the center for doneness on one of the Quitattas. If it is just slightly under-done, turn the oven off and leave the oven door cracked open.
You can hold the Quitattas for apprx 30 minutes until you are to serve. When you are ready for service, take the baking pan out of the oven and “pop” each Quitatta out of the tins and onto a serving tray. Brush each one on top with the melted butter and sprinkle with finely chopped chives. Serve with your favorite breakfast potatoes and enjoy!NOTE
If you wish to eat the Quitattas cold, simply remove them from the oven and let cool at room temp for 30 minutes. Pop the Quitattas out of the pie tins and onto a serving tray. Cool in the refrigerator for 2 hours minimum before serving.