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