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Potato, Tomato And Artichoke Torta

Ingredients & Directions


6 md Russet Potatoes, scrubbed
8 oz Provolone Or Gruyere, grated
4 oz Parmesan Or Asiago Cheese,
-freshly grated
1/4 c Italian Parsley, minced
1/2 c Fresh Basil Leaves, chopped
1/2 ts Nutmeg, freshly grated
6 lb Small Red And/Or Yellow
-Tomatoes
3 tb Minced Garlic
Extra-Virgin Olive Oil
Salt And Freshly Ground
-Black Pepper
1 1/2 c Yellow Onion, chopped
3 tb Butter
3/4 c Dry Multi-Grain Bread Crumbs
1/3 c Walnuts, toasted, minced
1 1/2 c Cooked Artichoke Hearts,
-thinly sliced

Boil the potatoes in lightly salted water to cover until tender. Drain,
cool and peel.

Put potatoes through a ricer or grate them. When cool mix in the Gruyere,
Parmesan and herbs.
Remove stems from tomatoes and cut into even slices 1/4 inch thick. Pat dry
with paper towels and place in a single layer in a lightly oiled baking
sheet. Sprinkle with the garlic, a little olive oil and lightly season with
salt and pepper. Place in a preheated 375 degree oven and bake for 12-14
minutes or until slightly dry. Cool.

In a small saute pan, saute the onion in butter until soft but not brown.
Stir into potato mixture.

Generously butter a 9-inch by 2-inch springform pan. Mix the bread crumbs
and nuts together and coat the pan evenly, reserving 3 tablespoons for
topping the torta. Spread one third of the potato mixture over the bottom
of the pan evenly to the edge. Layer one half of the tomato slices on top,
slightly overlapping them. Layer one half of the artichoke hearts on top.
Add another layer of potato and the rest of the tomato slices and artichoke
hearts. Top with remaining potato mixture. Drizzle a bit of olive oil over
top and sprinkle with reserved crumbs.

Place on a baking sheet and bake in a preheated 350 degree oven for one
hour or until the surface is golden brown. Cool for 15 minutes before
releasing springform pan. Serve warm or at room temperature.

Yield: 6-8 servings


Yields
1 Servings

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