Tomato and Roasted Garlic Pie

Name: Tomato and Roasted Garlic Pie
Ingredients: Small shallot – 1 no. (Thinly sliced); Thyme (Chopped) – 1 tablespoon. (You can keep 1/2 teaspoon leaves); Mayonnaise – 1/2 cup.; Parmesan (finely crumbled) – 2 1/2 ounces.; Taleggio cheese (Rind removed and coarsely grated) – 10 ounces.; Large eggs – 2 nos.; Stoned wheat thins – 9 ounces.; Unsalted butter – 1/2 cup.; Garlic cloves – 6 nos.; Black pepper (Freshly ground) – 1/4 teaspoon. (Some more can be kept); Kosher salt – 3/4 teaspoon. (Divided and you can keep some more); Olive oil – 3 tablespoons.; Mixed heirloom tomatoes – 2 1/2 pounds. (Cored and sliced into pieces of 1/4-inch thickness); You have to use a springform pan with a diameter of 9 inches.

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Are you using Taleggio for the first time? This tomato and roasted garlic pie recipe teaches you how to make a wonderful

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Ingredients

Small shallot – 1 no. (Thinly sliced)
Thyme (Chopped) – 1 tablespoon. (You can keep 1/2 teaspoon leaves)
Mayonnaise – 1/2 cup.
Parmesan (finely crumbled) – 2 1/2 ounces.
Taleggio cheese (Rind removed and coarsely grated) – 10 ounces.
Large eggs – 2 nos.
Stoned wheat thins – 9 ounces.
Unsalted butter – 1/2 cup.
Garlic cloves – 6 nos.
Black pepper (Freshly ground) – 1/4 teaspoon. (Some more can be kept)
Kosher salt – 3/4 teaspoon. (Divided and you can keep some more)
Olive oil – 3 tablespoons.
Mixed heirloom tomatoes – 2 1/2 pounds. (Cored and sliced into pieces of 1/4-inch thickness)
You have to use a springform pan with a diameter of 9 inches.