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Tomato and Potato Tart

 6 small ripe tomatoes, halved horizontally and seeded
 Extra virgin olive oil
 1 teaspoon finely ground toasted coriander seeds
 Sea salt and freshly ground black pepper
 1 pound (about 6 small) Yukon Gold or new red potatoes, very thinly sliced
 2 teaspoons fresh thyme leaves

1. Heat oven to 400 degrees. Place tomatoes, cut side up, close together in center of
a baking sheet. Sprinkle with about 2 tablespoons oil, the coriander, and salt and pepper
to taste. Roast until tomatoes are wilted and browned on edges and no longer watery,
about 1 1/2 hours. Remove from oven and allow to cool.

2. While tomatoes bake, prepare potatoes. Generously oil sides and base of a 10-inch
cast-iron pan or ceramic baking dish. Divide potatoes in half. Beginning in center and
working in circles, layer potatoes like fish scales, using half the potatoes for a single layer.
Season layer with salt and pepper to taste, then make a second layer with remaining
potatoes. Roast until beginning to crisp on edges, about 30 minutes. Remove from oven.

3. Arrange tomatoes on top of potatoes in a single layer near center. Pour any tomato
juices in pan on top. Return tart to oven and roast until potatoes are well browned,
another 20 minutes. Remove from oven, and sprinkle with thyme leaves. Let cool for
a few minutes. Cut into wedges and serve. Yield: 6 servings.
 


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