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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.
