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Tomato Potato Torte




Source of Recipe


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Recipe Introduction


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


List of Ingredients




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



Recipe



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 375F (190C) 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.