Ingredients:
5 medium red potatoes, washed & grated
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
3 cloves garlic, minced
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon white wine vinegar
1 large eggs
3 tablespoons olive oil
3 large firm very ripe tomatoes, sliced
3 ounces gorgonzola or 3 ounces chevre cheese or 3 ounces feta cheese, crumbled
10 whole basil leaves, cut 1/4 inch strips
Directions:
Preheat oven to 400 degrees and place the rack in the lowest position.
Place potatoes in a strainer and press with the back of a spoon to remove all the moisture.
In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil.
Pat the mixture into a well-oiled 9-inch pie plate.
Bake for 30 minutes.
Remove from the oven and brush the crust with the remaining oil.
Arrange tomatoes in concentric overlapping circles on the potatoes.
Sprinkle with cheese and basil.
Season with salt and pepper to taste and return to the oven.
Bake for 15-20 minutes until the cheese is light brown and bubbly.
Remove and allow to cool for five munutes before cutting into wedges.
Makes approximately six servings.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.