Torta di Patate e Pomodori
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.
Recipe information
Yield
makes at least 4 servings
Ingredients
Preparation
Step 1
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), pie weights, or a tight-fitting skillet or saucepan—anything that will sit flat on the surface. Bake for 12 minutes, then remove the foil and continue to bake at 350°F until the crust is a beautiful shade of brown, just a few minutes more. Remove and let cool on a rack while you prepare the filling.
Step 2
Meanwhile, put the 4 tablespoons butter in a large nonstick skillet over medium heat. Two minutes later, add the onion, along with salt and pepper. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the potatoes and continue to cook, stirring, until the potatoes look glossy, about 5 minutes. Add the tomatoes, olives, and cayenne, stir, and bring the mixture to a boil. Adjust the heat so the mixture simmers and cook, stirring occasionally, until the potatoes are soft and the mixture thick, about 15 minutes. If a great deal of liquid remains, raise the heat until most of it is gone. Taste and adjust the seasoning; cool slightly.
Step 3
Combine the potato mixture with the remaining ingredients and pile into the prebaked shell. Bake for 30 to 40 minutes, or until almost firm and lightly browned on top; reduce the oven heat if the shell’s edges are darkening too quickly. Cool for at least 10 minutes before slicing and serving.
