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Potato, Black Olive and Tomato Torta
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Brief Description
Fancy, easy, hearty family dinner with layers of thinly sliced potatoes.
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Main Ingredient
potatoes
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Category: Main Dish
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 09, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - extra virgin olive oil divided
- 2 1/2 pounds - Yukon gold potatoes thinly sliced
- 1 cloves - garlic minced
- 1 - large shallot thinly sliced
- 28 ounces - canned diced tomatoes packed in juice well drained
- 10 - medium black (Gaeta or Kalamata) olives pitted and roughly chopped
- 1 sprigs - thyme leaves lightly chopped (plus extra for garnish)
- 1/2 teaspoons - table salt divided
- 1/2 teaspoons - ground allspice divided
- 1/8 teaspoons - freshly ground black pepper divided
- 3 tablespoons - grated Pecorino Romano cheese
Directions:
Preheat oven to 375°F.
Drizzle 1/2 tablespoon oil into a 10-inch round baking dish (3-inch deep); coat bottom with oil.
Place layer of overlapping potato slices in bottom; top with garlic and half of shallots.
Add half each of tomatoes and olives; scatter on half of thyme. Season with 1/4 teaspoon salt, 1/4 teaspoon allspice, and pinch of pepper. Drizzle 1/2 tablespoon oil over all; sprinkle with 1-1/2 tablespoon Pecorino.
Repeat with second layer, ending with oil and Pecorino.
Cover with foil; bake until potatoes are tender, about 1 hour.
Increase heat to 425 degrees F, then remove foil. Bake till lightly browned, 10 to 15 minutes more; remove from oven. Let rest 10 minutes, then slice into 8 pieces.
Yields 1 piece per serving.
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