Potato and Tornato Pie

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: ½ cup chopped fresh parsley leaves; Pinch of cayenne; ½ cup cream, half-and-half, or milk; 4 eggs; ½ cup cream, half-and-half, or milk; ½ cup cream, half-and-half, or milk; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; 1 cup grated Gruyère, Cantal, Cheddar, or other firm but not dry cheese; ¼ cup freshly grated Parmesan cheese; 1 Pastry for Savory Tarts; 4 tablespoons (½ stick) butter or extra virgin olive oil, plus a little more for the tart; 4 tablespoons (½ stick) butter or extra virgin olive oil, plus a little more for the tart; 1 large onion, sliced; Salt and black pepper to taste; Salt and black pepper to taste; 1 pound waxy potatoes, red or white, peeled and diced; 1 pound waxy potatoes, red or white, peeled and diced; 1 pound waxy potatoes, red or white, peeled and diced; 2 cups chopped seeded tomatoes (canned are fine); ½ cup pitted black olives, like Kalamatas, roughly chopped; ½ cup pitted black olives, like Kalamatas, roughly chopped

Torta di Patate e Pomodori

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

Europe
Italy
Side dish
Mediterranean
Vegetarian

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