Tomato Potato Torte
A stunning vegetarian main course or side dish, this torte marries in-season tomatoes and potatoes with fragrant fresh thyme.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 209 |
| pro | 11 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 108 mg |
| sodium | 708 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 12% |
| vit A | 12% |
| vit C | 27% |
| folate | 12% |
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1 tbsp (15 mL) extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, minced
2 tbsp (25 mL) chopped fresh thyme
1-1/2 tsp (7 mL) each salt and pepper
4 eggs
1 cup (250 mL) grated Parmesan cheese
1/2 cup (125 mL) 10% cream
4 potatoes (11/2 lb/ 750 g), peeled and thinly sliced
4 plum tomatoes (about 12 oz/375 g), thinly sliced
Preparation:
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.
Additional Information
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