Name: Potato and Tornato Pie (Torta di Patate e Pomodori)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes at least 4 servings
Cuisine: Italian
Ingredients: Salt and black pepper to taste; ½ cup cream, half-and-half, or milk; 4 eggs; ½ cup chopped fresh parsley leaves; 1 pound waxy potatoes, red or white, peeled and diced; ¼ cup freshly grated Parmesan cheese; 1 large onion, sliced; ½ cup pitted black olives, like Kalamatas, roughly chopped; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; Pinch of cayenne; 2 cups chopped seeded tomatoes (canned are fine); 4 tablespoons (½ stick) butter or extra virgin olive oil, plus a little more for the tart; 1 Pastry for Savory Tarts

Preparation info

Makes at least
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

1 Pastry for Savory Tarts
4 tablespoons (½ stick) butter or e

Method

Preheat the oven to 400°F. Tear off a piece of foil twice as large as the crust. Fold it in half and smear it with butter or oil; lay the greased side on the crust. Weight the foil with a pile of dried beans or rice (these can be reused for this same purpose), p