Recipes
Chili Potato Tart with Roasted Tomatoes and Potatoes
Prep time:20 min
Total time:2 hr
Serves 4 to 6
Ingredients
6 large plum tomatoes (about 1 1/2lb total)
1 tsp salt (plus more for seasoning)
3 tbsp Longo’s Extra Virgin Olive Oil, divided
4 cloves garlic, unpeeled 1 red chili pepper
2 large yellow fleshed potatoes (about 1lb total), peeled and thinly sliced
Pepper to taste
1 cup shredded Gruyère cheese
Chili Pastry
1 1/2 cups Longo’s Organic All Purpose Flour
Pinch salt
1/2 cup cold Longo’s Essentials Country Churned Unsalted Butter, cubed
1/4 cup grated Longo’s Curato Parmigiano Reggiano Cheese
1 red chili pepper, seeded and minced
6 tbsp water
Directions
- •Combine flour and salt in bowl. Using pastry cutter or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in cheese and chili pepper. Pour water over, tossing with a fork until mixture is ragged and almost holds together. Transfer to counter. Knead lightly until pastry holds together in a ball. Roll out on lightly floured surface into 12-inch round circle. Fit into a 10-inch French tart tin with removable bottom. Chill until firm.
- •Cut tomatoes in half lengthwise and remove seeds. Toss in bowl with salt and all but 1 tsp oil until well coated. Place in a single layer on baking sheet lined with Longo’s Essentials Foil. Bake in middle of preheated 375°F oven for 30 minutes. Toss garlic and chili pepper with remaining oil. Add to baking sheet. Bake for 15 to 20 minutes or until tomatoes, garlic and chili pepper are soft and lightly charred. Let cool slightly. Increase oven temperature to 400°F.
- •Line Chili Pastry with Longo’s Essentials Parchment Paper. Add baking weights or dried beans. Place on baking sheet and bake for 15 min.
- •Meanwhile, skin tomatoes and peel garlic. Peel and seed chili pepper; chop finely. Combine tomatoes, garlic and chili pepper in bowl; mash together until puréed. Season to taste with salt and pepper.
- •Remove pie weights from tart tin. Spread tomato mixture over bottom of tart. Toss potatoes with pinch of salt and pepper. Layer in concentric circles on top of tomato mixture, overlapping slices closely together. Sprinkle with cheese. Bake for 40 to 45 minutes or until cheese is golden and potatoes are cooked through and tender. Let cool slightly; remove sides of tart tin and transfer to large serving plate. Serve warm in wedges.
Chili Pastry
Nutritional Information
Per serving (1/6th recipe): 490 calories
- Protein 14g
- Fibre 4g
- Fat 31g
- Sugar 4g
- Carbs 41g
- Sodium 590mg
