POTATO-TOMATO PIE
Serves 6
5 medium red-skinned potatoes - washed and grated
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
3 colves garlic, pressed
1/2 teaspoon tried thyme
1 tablespoon white wine vinegar
1 large egg
3 tablespoons extra virgin olive oil
2 to 3 large, firm tomatoes, sliced
3 ounces Feta cheese
1 dozen fresh basil leaves, washed, dried and chopped
Pre-heat the oven to 400 degrees F. Put the potatoes in a colander and press with paper towels to remove the excess moisture. Combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and 2 tablespoons of olive oil. Put the mixture into a well-greased pie pan. Bake for 30 minutes. Remove from the oven and brush with the rest of the olive oil. Arrange the tomatoes in overlapping circles on the potatoes. Sprinkle them with cheese and basil. Season with salt and pepper and return the pan to the oven. Bake for 15 to 20 minutes until the cheese is bubbly and browning. Now is the perfect time to sit back and read the
Arts and Leisure section. But do remember to give the Charles and Camilla a shout so they can put their paint brushes away before brunch. They are sure to get burned out in our warm Florida sunshine. Remove the pan and let it cool for 5 minutes before cutting into wedges. Basil and tomato are divine together. This can be a main dish with a salad and a fabulous red wine, or it can be a hearty appetizer.
"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands." Lord Byron
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