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Rosemary, Leek, and Potato Torta with Tomato Fondue
Yield: 12 servings
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| 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 |
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| Butter, melted |
- |
2 Tbsp. |
| Italian bread crumbs, seasoned |
6 oz. |
1 cup |
| Asiago cheese, grated |
2 oz. |
1/2 cup |
| Tomato Fondue |
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| 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 |
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1 1/4 tsp. |
| Sugar |
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1 tsp. |
| Fresh basil, julienne-cut |
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3 Tbsp. |
| Butter, cut in cubes |
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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.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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