Tomato Potato Torte Tomato Potato Torte

Author: Canadian Living

A stunning vegetarian main course or side dish, this torte marries in-season tomatoes and potatoes with fragrant fresh thyme.

  • Portion size 8 servings


  • 1 tablespoon extra-virgin olive oil
  • 2 onions thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup 10% cream
  • 4 potatoes peeled and thinly sliced
  • 4 plum tomatoes thinly sliced


In skillet, heat oil over medium heat. Add onions, garlic, 1 tbsp (15 mL) of the thyme and 1/2 tsp (2 mL) each of the salt and pepper; cook, stirring, until onions are softened, about 5 minutes. Set aside.

In bowl, whisk eggs; whisk in half of the Parmesan cheese, the cream and remaining salt and pepper. Set aside.

Grease 8-inch (2 L) springform pan. Centre on large square of heavy-duty foil; press up side of pan. Layer half of the potatoes, half of the onion mixture then half of the tomatoes in pan; pour half of the egg mixture over top. Repeat layers once. Sprinkle with remaining cheese.

Cover with foil; bake in 375°F (190°C) oven for 1 hour. Remove foil and bake until potatoes are tender and knife inserted in centre comes out clean, 30 to 45 minutes. Let cool in pan on rack for 10 minutes; remove side. Sprinkle with remaining thyme.

Nutritional facts <b>Per serving:</b> about

  • Sodium 708 mg
  • Protein 11 g
  • Calories 209.0
  • Total fat 10 g
  • Cholesterol 108 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g


  • Iron 12.0
  • Folate 12.0
  • Calcium 20.0
  • Vitamin A 12.0
  • Vitamin C 27.0
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Tomato Potato Torte