Slow-Roasted Roma Tomato and Feta Egg Torte with Lemon-Dressed Arugula and Toasted Pine Nuts

Preheat your oven to 375°F (190°C).

Wash 4 large Roma tomatoes and slice them into 1/4-inch thick rounds. Peel and mince 3 cloves of garlic, and wash and finely chop 1 tablespoon of fresh oregano.

On a parchment-lined baking sheet, toss the tomato slices with 2 tablespoons of olive oil, the minced garlic, the chopped oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer and roast for 25 minutes until the edges are caramelized and the moisture has significantly reduced.

While the tomatoes are roasting, place 0.25 cup of pine nuts in a small dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove from the heat immediately to prevent burning.

In a large mixing bowl, crack 8 large eggs. Add 0.5 cup of sour cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk vigorously for about 2 minutes until the sour cream is fully incorporated and the mixture is smooth with no white streaks.

Wash and finely chop 2 tablespoons of fresh chives and 0.25 cup of fresh parsley. Stir the chopped chives into the egg and sour cream mixture.

Crumble 4 ounces of block feta cheese into small, uniform chunks using your hands.

Grease a 9-inch oven-safe non-stick skillet or ceramic baking dish with 1 tablespoon of olive oil. Arrange the roasted tomato slices across the bottom in an even layer. Sprinkle the crumbled feta cheese over the tomatoes.

Pour the egg and sour cream mixture gently over the tomatoes and feta, ensuring the liquid fills all the gaps.

Place the skillet in the oven and bake for 15-18 minutes, or until the center of the torte is just set and the edges are slightly puffed and golden.

While the torte bakes, prepare the salad dressing. Peel and finely mince 1 small shallot. In a small bowl, whisk together the minced shallot, the juice and zest of 1 lemon, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and 3 tablespoons of olive oil until the dressing is fully emulsified.

Wash and spin-dry 4 ounces of baby arugula. In a large bowl, toss the arugula and the 0.25 cup of chopped parsley with the prepared lemon dressing.

Remove the torte from the oven and let it rest for 5 minutes to firm up for easier slicing.

Slice the torte into 4 equal wedges. Serve each wedge on a plate, topped with a generous handful of the dressed arugula salad and a sprinkle of the toasted pine nuts.