Tomato Potato Torte
This recipe makes 8 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||4 g|
- Portion size: 8
A stunning vegetarian main course or side dish, this torte marries in-season tomatoes and potatoes with fragrant fresh thyme.
- 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
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.