Chilean Green Bean, Corn and Chanco Cheese Bake with Warm Roasted Tomato Pebre

Instructions

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   1. Preheat the oven to 190 °C / 375 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

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   2. Place the tomatoes on a tray and toss them with 1 tablespoon vegetable oil, half of the garlic, a pinch of salt, a pinch of black pepper, and 1/2 teaspoon dried oregano. Roast at 190 °C / 375 °F for 20 minutes, until softened and lightly browned at the edges.

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   3. While the tomatoes roast, cook the green beans in boiling salted water for 4 to 5 minutes, until tender but still bright green. Drain and cool briefly to stop the cooking.

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   4. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté half of the onion for 5 to 6 minutes. Add the other half of the garlic and cook 1 minute more. Stir in the corn kernels, 1/2 teaspoon merken, 1/2 teaspoon dried oregano, half of the remaining salt, and some black pepper. Cook for 4 minutes, stirring. Add the green beans and mix for 1 more minute. Remove from the heat.

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   5. In a large bowl, whisk the eggs with the milk, wheat flour, and two-thirds of the chanco cheese. Add the green bean and corn mixture, stir well, and check the seasoning.

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   6. Pour the mixture into the greased baking dish and scatter the remaining chanco cheese on top. Bake at 190 °C / 375 °F for 25 minutes, or until the center is set and the top is golden.

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   7. For the warm pebre, chop the roasted tomatoes and mix them with the remaining onion, fresh cilantro, white wine vinegar, the last tablespoon of vegetable oil, the rest of the merken, the rest of the salt, and black pepper to taste. If it cools too much, warm it for 1 to 2 minutes in a skillet over low heat, without boiling.

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   8. Let the bake rest for 5 minutes out of the oven. Serve in portions with the warm roasted tomato pebre spooned on top or on the side.