Potato, Black Olive and Tomato Torta
- Total Time
The secret to this torta is the Yukon Gold potatoes. They soften and meld without turning starchy or too soft, and their skins are so thin that there’s no need to peel them.
extra virgin olive oil2 Tbsp, divided
uncooked Yukon gold potato(es)2 ½ pound(s), medium-size, thinly sliced
uncooked shallot(s)1 large, thinly sliced
garlic clove(s)1 clove(s), medium, minced
canned diced tomatoes28 oz, packed in juice, well drained
olive(s)10 medium, black (Gaeta or Kalamata), pitted, roughly chopped
fresh thyme1 sprig(s), leaves lightly chopped (plus extra for garnish)
table salt½ tsp, divided
ground allspice½ tsp, divided
black pepper⅛ tsp, freshly ground, divided
grated Pecorino Romano cheese3 Tbsp
- Preheat oven to 375°F.
- Drizzle 1/2 Tbsp oil into a 10-inch round baking dish (3-inch deep); use your fingers to coat bottom of dish with oil.
- Cover bottom of baking dish with a layer of overlapping potato slices; top with half of shallots and all of garlic. Add half of tomatoes and half of olives; scatter on half of thyme. Season with 1/4 tsp salt, 1/4 tsp allspice and pinch pepper. Drizzle on 1/2 Tbsp oil; sprinkle on 1 1/2 Tbsp Pecorino.
- Make a second layer in the same way, ending with remaining 1 Tbsp oil and 1 1/2 Tbsp Pecorino.
- Cover dish with aluminum foil; bake until potatoes are tender, 1 hour. Increase heat to 425°F degrees, remove foil and bake just until top is lightly browned, 10-15 minutes more; remove from oven and let rest 10 minutes before slicing into 8 equal pieces.
- Serving size: 1 piece.