Prep 30 mins
Cook 45 mins
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.
- 5 medium red potatoes, washed & grated
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon coarse black pepper
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme or 1⁄2 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- 1 large egg
- 3 tablespoons olive oil
- 3 large firm very ripe tomatoes, sliced
- 3 ounces gorgonzola or 3 ounces chevre cheese or 3 ounces feta cheese, crumbled
- 10 whole basil leaves, cut 1/4 inch strips
- Preheat oven to 400 degrees and place the rack in the lowest position.
- Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
- In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
- Pat the mixture into a well-oiled 9-inch pie plate.
- Bake for 30 minutes.
- Remove from the oven and brush the crust with the remaining oil.
- Arrange tomatoes in concentric overlapping circles on the potatoes.
- Sprinkle with cheese and basil.
- Season with salt and pepper to taste and return to the oven.
- Bake for 15-20 minutes until the cheese is light brown and bubbly.
- Remove and allow to cool for five munutes before cutting into wedges.
- Makes approximately six servings.
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.
I didn't make this recipe exactly as it's written (I omitted the vinegar as I didn't have any, added canned asparagus spears on top of the tomatoes, didn't have fresh basil so sprinkled on some dry, added seasoned, sauteed tofu in place of feta), but as I made it, it came out great. Hubby said that this one was a keeper which means it's good. I didn't put enough salt so I'll add more next time, but even so it was pretty tasty and easy to make. I found I didn't need to squeeze any liquid out of the potatoes (couldn't really when I tried) so I found that step unnecessary.