 |
Rosemary, Leek, and Potato Torta with Tomato Fondue Yield: 12 servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| Red Bliss or new potatoes | 1 lb. 6 oz. | - | ||||
| Butter | - | 2 Tbsp. | ||||
| Leeks, white part only, minced | 3 oz. | 1 cup | ||||
| Fresh rosemary, minced | - | 2 Tbsp. | ||||
| Eggs, slightly beaten | 1 lb. 9 oz.* | 16 Large | ||||
| Milk | - | 1 cup | ||||
| Half-and-half cream | - | 1 cup | ||||
| Dry mustard | - | 2 tsp. | ||||
| Cayenne pepper | - | 1/2 tsp. | ||||
| Kosher salt | - | 2 tsp. | ||||
| Pepper | - | 1 tsp. | ||||
| Japanese-style (Panko) bread crumbs | 8 oz. | 2 cups | ||||
| Port Salute or Cheddar cheese, shredded | - | 2 cups | ||||
| Gratinee | ||||||
| Butter, melted | - | 2 Tbsp. | ||||
| Italian bread crumbs, seasoned | 6 oz. | 1 cup | ||||
| Asiago cheese, grated | 2 oz. | 1/2 cup | ||||
| Tomato Fondue | ||||||
| Olive oil | 4 oz. | 1/2 cup | ||||
| Onion, minced | 5 oz. | 1-1/4 cups | ||||
| Garlic, minced | - | 2 Tbsp. | ||||
| Tomatoes, seeded and diced | 1 lb. 8 oz. | 4 cups | ||||
| Kosher salt | - | 2 tsp. | ||||
| Black pepper | - | 1-1/4 tsp. | ||||
| Sugar | - | 1 tsp. | ||||
| Fresh basil, julienne-cut | - | 3 Tbsp. | ||||
| Butter, cut in cubes | - | 2 Tbsp. |
- DIRECTIONS
- » Cook potatoes in boiling water just until tender; drain, peel, and slice.
- » Sauté leeks in butter until tender, 5 to 7 minutes. Add rosemary and cook an additional 3 minutes. Remove from heat.
- » Whisk together eggs, milk, and half-and-half in bowl. In separate bowl, blend dry mustard, cayenne, salt, and pepper. Add bread crumbs. Blend into eggs.
- » Heat oven to 375°F. Spray-coat a 10-inch springform pan. Layer potatoes and cheese in bottom of springform pan.
- » Blend leeks and egg mixture; pour over potato-cheese layer.
- » In separate bowl, prepare Gratinee: Mix melted butter, bread crumbs, and Asiago cheese. Sprinkle over eggs.
- » Bake on a cookie sheet in oven for 45 minutes. Increase temperature to 400°F and bake an additional 30 to 40 minutes until deep golden brown, firm and fully cooked to 160°F internal temperature, covering if needed. Remove from oven and keep warm.
- » Prepare tomato fondue: Sauté onions in oil, 6 to 8 minutes, until tender. Stir in garlic; cook an additional 2 to 3 minutes.
- » Add tomatoes, salt, and pepper. Reduce heat to simmer and cook 5 minutes. Stir in sugar and basil. Whisk in butter. Cook until butter is blended. Keep warm.
» Cut torta into 12 slices. Serve each slice with 1/4 cup tomato fondue. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).