Ingredients
-
5
-
1/4
-
1/4
-
3
-
1
-
1
-
1
-
3
-
3
-
3
-
10
-
-
-
-
Directions
Tomato Potato Galette, I haven’t tried this yet I was looking for a recipe similar to this wonderful stuff that my greek roomate uded to make in college We called it tomato spegetti — but basically it was potatoes, tomato sauce, and basil but i forgot what else this recipe seemed kinda close hope you like it , This was a delicious and unique tomatoe pie I made it a point to seed & drain the tomatoes between sheets of paper toweling for about an hour before I made the galette and I was glad that I did because the finished product still was overly juicy I think next time I will use roma or plum tomatoes as they are naturally meatier and less juicy I did use egg substitute & cut back the oil to 1 tbsp with good success and chose the gorgonzola as this is what I had on hand & it made a very nice combination Thank you Ebechan for sharing the recipe , This was a delicious and unique tomatoe pie I made it a point to seed & drain the tomatoes between sheets of paper toweling for about an hour before I made the galette and I was glad that I did because the finished product still was overly juicy I think next time I will use roma or plum tomatoes as they are naturally meatier and less juicy I did use egg substitute & cut back the oil to 1 tbsp with good success and chose the gorgonzola as this is what I had on hand & it made a very nice combination Thank you Ebechan for sharing the recipe
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees and Place the Rack in the Lowest Position. |
|
2
Done
|
Place Potatoes in a Strainer and Press With the Back of a Spoon to Remove All the Moisture. |
|
3
Done
|
in a Medium Bowl, Combine the Potatoes, Salt, Pepper, Garlic, Thyme, Vinegar, Egg and Two Tablespoons of the Olive Oil. |
|
4
Done
|
Pat the Mixture Into a Well-Oiled 9-Inch Pie Plate. |
|
5
Done
|
Bake For 30 Minutes. |
|
6
Done
|
Remove from the Oven and Brush the Crust With the Remaining Oil. |
|
7
Done
|
Arrange Tomatoes in Concentric Overlapping Circles on the Potatoes. |
|
8
Done
|
Sprinkle With Cheese and Basil. |
|
9
Done
|
Season With Salt and Pepper to Taste and Return to the Oven. |
|
10
Done
|
Bake For 15-20 Minutes Until the Cheese Is Light Brown and Bubbly. |
|
11
Done
|
Remove and Allow to Cool For Five Munutes Before Cutting Into Wedges. |
|
12
Done
|
Makes Approximately Six Servings. |
