Roasted Poblano Mozzarella Torta

Recipe by Deb Thorlakson

• 1 ½ cup heavy cream 3 tablespoons buttermilk
• 6- 8 poblano chilies- longer chilies of the same size is preferred
• 2 tsp garlic- minced
• ½ tsp sea salt
• ¼ tsp cayenne pepper
• ¼ cup onion- minced
• 6 eggs- beaten lightly
• 8 oz mozzarella cheese- grated
• 1 oz parmesan cheese- finely grated
• ¼ cup fresh basil- minced

Combine cream and buttermilk in a glass jar, let stand at room temperature for 8 to 24 hours to make crème fraiche that will keep if refrigerated for up to 1 week.

Roast the Poblano chilies, peel and seed as follows:

Preheat broiler. In a large shallow roasting pan, broil peppers about 2 inches from heat, turning until skins are just charred black. Transfer peppers to a bowl and let steam, covered, until cool. Peel peppers, discard stems, seeds and ribs. Cut peppers into thirds or flat triangles.

Preheat oven to 350 degrees.

Combine crème fraiche, garlic, salt, cayenne, onion and eggs together and set aside. Combine cheeses and basil. Line a 9 inch tart pan, not with a removable bottom with the prepared poblano chilies by placing the wide end over the edge of the pan and the narrow end toward the center, fill in with remaining chilies to make a “poblano crust.” Scatter the cheese and herb blend over the chilies, pour in the egg mixture. Bake at 350 for 45 minutes, allow to cool at least 5 minutes before cutting. Serve well chilled with a Lost River Winery Pinot Gris.