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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.6
  • Total Fat: 9.6 g
  • Cholesterol: 23.8 mg
  • Sodium: 569.7 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Potato, Tomato and Cheese Tart calories by ingredient
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Potato, Tomato and Cheese Tart

Submitted by: ZELLAZM

Introduction

Looks pretty, tastes delicious. Even better the next day. I haven't tried doing it yet, but doubling the recipe would make it a great potluck bring-a-long. Try using only low fat cheese to cut the calorie/fat content even more. Looks pretty, tastes delicious. Even better the next day. I haven't tried doing it yet, but doubling the recipe would make it a great potluck bring-a-long. Try using only low fat cheese to cut the calorie/fat content even more.
Number of Servings: 6

Ingredients

    1 cup grated Gruyere cheese
    1cup grated reduced-fat cheddar cheese
    4 cups thinly sliced, unpeeled Yukon Gold potatoes
    1 tbsp extra-virgin olive oil
    1 tbsp minced garlic
    1 tsp salt
    1/4 tsp black pepper
    5 large plum tomatoes, halved crosswise, seeded and thinly sliced

Directions

Heat the oven to 425 degrees. Coat a 9-inch pie pan with cooking spray. In a small bowl, combine the cheese and set aside.
Place the potato slices in a large microwave-safe bowl. Cover with plastic wrap and microwave on high for 4 minutes.
Meanwhile, in a small skillet over low, heat the oil. Add the garlic and stir until lightly golden, about 2 minutes. Remove the skillet from the heat, then stir in the salt and pepper.
Uncover the potatoes, add the oil and garlic from the skillet, then gently mix witha ruber spatula. Cover the bowl with a new pi9ece of plastic wrap and mirowave on high for 3 to 5 minutes, or until the potato slices are tender but not falling apart.
Arrange a layer of overlapping potato slices first around the sides of the prepared pie pan, then over the bottom. Sprinkle half of the cheese mixture over the potatoes.
Top the cheese with half of the tomato slices. Arrange the remaining potato slices in a layer over the tomatoes, then top with the remaining cheese. Arrange the remaining tomato slices on top.
Place a piece of parchment paper on top of the pie, then cover it tightly with foil. Bake for 40 to 50 minutes, or until the potatoes at the center feel tender when pierced with the tip of a knife.
Uncover the pie adn bake for 15 minutes longer, or until the potatoes on the outside of the pie are golden and the tomatoes on topare slightly wrinkled. Let cool for 10 minutes before serving. Serves 4-6 depending on whether this is the main course or a side dish.

Number of Servings: 6

Recipe submitted by SparkPeople user ZELLAZM.






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