Roasted tomato and oregano timbale with yoghurt topping

Roasted tomato and oregano timbale with yoghurt topping

By
From
The Art Of The Larder
Photographer
Mike Lusmore

A baked dish with a crust is a simple definition of a timbale. Using a high-sided cake tin with a removable bottom will give it a spectacular circumference when you come to serve it. The yoghurt coagulates with the cornflour and halloumi here, baking beautifully – all creamy and blistered – hiding the layers beneath, and the flavours prompting thoughts of Greece.

Ingredients

Quantity Ingredient

For the pasta

Quantity Ingredient
5 tablespoons olive oil
1 large aubergine
salt
freshly ground black pepper
30 so cherry tomatoes, cut in half
or 8 large tomatoes, cut in half
4 teaspoons dried oregano
300g macaroni, ziti, rigatoni or penne
1 onion, finely chopped
2-3 garlic cloves, chopped small or crushed
1 x 400g tin of tomatoes, drained, (keep the juice for another time)

For the timbale topping

Quantity Ingredient
500g greek yoghurt
2 medium eggs, beaten
100g halloumi cheese, coarsely grated, or use Parmesan
1 tablespoon cornflour
1/4 nutmeg, freshly grated
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Line a baking sheet with greaseproof paper, brushed with 2 tablespoons of the olive oil.
  3. Cut the aubergine into 1-cm thick slices and lay them on the prepared baking sheet. Season with a little salt. Bake for about 12–15 minutes, until soft and bronzed.
  4. Likewise, place the tomatoes in a single layer on another baking sheet and drizzle with 1 tablespoon of olive oil, a pinch of salt and 1 teaspoon of oregano. Bake until soft and cooked through, about 10 minutes.
  5. Cook the pasta in salted boiling water as per the packet instructions, keeping it firmly al dente. Drain.
  6. Meanwhile, in a separate saucepan over a moderate heat, fry the onion in 2 tablespoons of olive oil for about 8–10 minutes, until soft and translucent. Add the garlic and cook for 1 minute more, until fragrant. Add 2 teaspoons of oregano, the drained tinned tomatoes, a big pinch of salt and some black pepper to taste. Mash the tomatoes down with a spoon and continue to cook for about 8–10 minutes for the flavours to meld. With the tomatoes ready, add the cooked pasta and a spoonful of olive oil, stirring well to coat.
  7. Meanwhile make the yoghurt topping by whisking the yoghurt with the eggs, grated cheese and cornflour in a bowl. Season with the nutmeg and plenty of freshly ground pepper.
  8. Grease a 20cm cake tin with a removable base with a little butter or olive oil. Layer some of the pasta on the bottom. Add a layer of the roasted tomatoes and aubergine. Add a couple of tablespoons of the yoghurt mix, dribbled over the tomatoes and aubergine, then add another layer of the pasta, another layer of the tomatoes and aubergine and a final layer of the pasta.
  9. Finally, top with the remaining yoghurt sauce, spreading it out equally, with an additional drizzle of olive oil and the remaining oregano.
  10. Bake in the oven for 20–30 minutes, until the yoghurt top is golden and firm to touch. Remove from the oven and let the timbale rest for 5–10 minutes, then remove from the tin and serve.
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