Recipe by evelyn/athens
A tossed green salad with vinaigrette and you've got a great meal. This is also a good brunch dish.
Top Review by Roxygirl in Colorado
I'm not rating this since I made a lot of substitutions in the recipe. I used red wine mixed with water instead of white, diced tomatoes instead of fresh, mozzarella cheese instead of gruyere (and only had enough cheese to barely cover top), and did not use artichokes. I loved the potato dough (easy to work with). I did not feel like my filling set enough for my liking. It was a little squishy. I thought it would be firmer like a quiche. I'm not sure that I baked it long enough. I will be interested to hear other people's reviews. Roxygirl in Colo.
- 1 lb potato, peeled and quartered
- 1 cup all-purpose flour
- 10 tablespoons butter, cut into small pieces and slightly softened
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 1⁄2 teaspoons minced garlic
- 3 cups peeled seeded and chopped fresh tomatoes, preferably plum (about 2 lbs,drained of water)
- 2 cups shredded gruyere cheese
- 1 (5 ounce) jar marinated artichoke hearts, drained,patted dry and halved
- 2 eggs, plus
- 1 egg yolk
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup dry white wine
- 1 1⁄2-2 cups chopped cooked ham
Directions See How It's Made
- For pastry: Bring large amount of water to rapid boil.
- Add potatoes and cook until very tender, about 20 minutes.
- Drain well.
- While still hot, transfer potatoes to food mill set over large bowl and puree, do not use processor or potatoes will be gummy.
- Reserve ½ cup puree for filling; let remainder cool.
- Add flour, butter and salt to cooled puree.
- Using pastry blender, cut mixture into pieces until mixture forms a ball.
- Turn out onto generously floured surface.
- Knead twice.
- Pat or lightly roll out dough into 12 inch circle, turning dough in flour occasionally to prevent sticking.
- Carefully transfer dough to 9 inch springform pan.
- Gently pat dough into bottom and 1 ¾ inch up sides of pan.
- Cover surface of pastry with plastic wrap and refrigerate until ready to add filling.
- For filling: Heat oil in large skillet over high heat.
- Add onion and garlic and cook until onion is softened, 3-5 minutes, stirring frequently.
- Blend in tomatoes and wine.
- Reduce heat and simmer gently until all liquid has evaporated, about 45 minutes, stirring occasionally.
- Let cool.
- Preheat oven to 375 degrees F.
- Mix ham, 1 cup cheese, artichokes, eggs, egg yolk, basil, salt and pepper and reserved potato puree in bowl.
- Blend in tomato sauce.
- Pour into pastry shell.
- Sprinkle remaining cheese over top.
- Set on baking sheet.
- Bake until filling is set and crust is golden-brown, about 55 minutes.
- Serve warm or at room temperature.