Tested till perfect Tomato Potato Torte

Tomato Potato Torte

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

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2oniononions, thinly sliced
  • 4 4cloves garlic, minced
  • 2 tbsp 2tbspchopped fresh thyme
  • 1-1/2 tsp 1-1/2tspsalt
  • 1-1/2 tsp 1-1/2tsppepper
  • 4 4eggeggs
  • 1 cup 1cupgrated Parmesan cheese
  • 1/2 cup 1/2cup10% cream
  • 4 4potatopotatoes, peeled and thinly sliced
  • 4 4plum tomatoplum tomatoes, thinly sliced
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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 Information Per serving: about

cal 209 pro 11g total fat 10g sat. fat 4g
carb 21g fibre 2g chol 108mg sodium 708mg

% RDI:

calcium 20 iron 12 vit A 12 vit C 27
folate 12
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