Tomato Potato Torte

Tested Till Perfect

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%
    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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