Torta di Patate e Pomodori

Name: Torta di Patate e Pomodori
Yield: makes at least 4 servings
Ingredients: 1 Pastry for Savory Tarts (page 458); 4 tablespoons (1/2 stick) butter or extra virgin olive oil, plus a little more for the tart; 1 large onion, sliced; Salt and black pepper to taste; 1 pound waxy potatoes, red or white, peeled and diced; 2 cups chopped seeded tomatoes (canned are fine); 1/2 cup pitted black olives, like Kalamatas, roughly chopped; Pinch of cayenne; 1/2 cup chopped fresh parsley leaves; 4 eggs; 1/2 cup cream, half-and-half, or milk; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1/4 cup freshly grated Parmesan cheese

December 14, 2011

A beauty—mild, soothing, and delicious. Be sure to use waxy (“new”) potatoes, which will not fall apart. As with the other tarts in this chapter, this is best warm or at room temperature and may be prepared without any crust at all. If you’re using a crust, the recipe will take less time if you have a premade crust.

Recipe notes

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