Recipe - Potato Tomato And Artichoke Torta

6 md Russet Potatoes, scrubbed
8 ounce Provolone Or Gruyere, grated
4 ounce Parmesan Or Asiago Cheese,
freshly grated
One fourth cup Italian Parsley, minced
One half cup Fresh Basil Leaves, chopped
One half teaspoon Nutmeg, freshly grated
6 pound Small Red And/Or Yellow
Tomatoes
3 tablespoon Minced Garlic
ExtraVirgin Olive Oil
Salt And Freshly Ground
Black Pepper
1 One half cup Yellow Onion, chopped
3 tablespoon Butter
Three fourths cup Dry MultiGrain Bread Crumbs
1/3 cup Walnuts, toasted, minced
1 One half cup Cooked Artichoke Hearts,
thinly cut or sliced up

Boil the potatoes in lightly salted water to cover until tender. Drain,
cool and peel.

Put potatoes through a ricer or grate them. When cool mix in the Gruyere,
Parmesan and herbs.
Remove stems from tomatoes and cut into even slices One fourth inch thick. Pat dry
with paper towels and place in a single layer in a lightly oiled baking
sheet. Sprinkle with the garlic, a little olive oil and lightly season with
salt and pepper. Place in a preheated 375 degree oven and bake for 1214
minutes or until slightly dry. Cool.

In a small saute pan, saute the onion in butter until soft but not brown.
Stir into potato mixture.

Generously butter a 9inch by 2inch springform pan. Mix the bread crumbs
and nuts together and coat the pan evenly, reserving 3 tablespoons for
topping the torta. Spread one third of the potato mixture over the bottom
of the pan evenly to the edge. Layer one half of the tomato slices on top,
slightly overlapping them. Layer one half of the artichoke hearts on top.
Add another layer of potato and the rest of the tomato slices and artichoke
hearts. Top with remaining potato mixture. Drizzle a bit of olive oil over
top and sprinkle with reserved crumbs.

Place on a baking sheet and bake in a preheated 350 degree oven for one
hour or until the surface is golden brown. Cool for 15 minutes before
releasing springform pan. Serve warm or at room temperature.

Yield: 68 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

04/17
Posted to MCRecipe Digest V1 #346

Recipe by: COOKING RIGHT SHOW #CR9674

From: Bill Spalding billspa@icanect.net

Date: Mon, 16 Dec 1996 17:03:14 0500 (EST)