Tomato and Artichoke Torte |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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An impressive dish - either as a side or as a main course. Ingredients:
1 tablespoon lemon juice |
1 tablespoon olive oil |
4 large frozen artichoke hearts |
1 cup chicken stock |
13 ounces potatoes, peeled and cut into 3/4 inch dice |
4 tablespoons butter |
4 cloves garlic, minced |
1 1/4 cups grated parmesan cheese |
2 eggs |
1/2 teaspoon dried thyme, crumbled |
2 large tomatoes, peeled,seeded,thinly sliced,well-drained |
Directions:
1. Boil artichokes in water to which lemon juice and oil have been added, until tender (about 30 minutes).
2. Drain and cool.
3. Bring stock to boil in medium saucepan; add potatoes.
4. Cover and cook over medium-high heat until just tender, about 10 minutes.
5. Drain; transfer to food processor.
6. Melt 2 tblsps butter in large skillet over medium heat.
7. Add artichokes and garlic and saute 3 minutes.
8. Add to potatoes in processor and coarsely puree.
9. Transfer to bowl.
10. Mix 1 cup of cheese, egg, thyme, salt and pepper into the puree.
11. (may be prepared up to 1 day ahead at this point) Preheat oven to 375F (190C).
12. Butter 8 inch round or square baking dish.
13. Coat with breadcrumbs.
14. Transfer artichoke puree to prepared dish.
15. Smooth top and arrange tomato slices over in concentric circles.
16. Cut remaining 2 tblsps butter into small pieces and dot over surface.
17. Sprinkle with remaining 1/4 cup cheese.
18. Bake until set and top is golden, about 35 minutes.
19. Serve hot or at room temperature.
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