FRIULI VENEZIA GIULIA - Torta di patate al pomodoro
Puff pastry dough 10oz
Viaggio cherry tomatoes 1 cup
Viaggio Extra Virgin Olive Oil 4 tablespoons
Salt and black pepper to taste
Peel the potatoes, wash them under running cold water, dry them, cut them into small pieces and boil them in lightly salted water for 3 minutes. Peel the onion, wash it and chop it, then sauté in a pan with 3 tablespoons of Viaggio Extra Virgin Olive Oil. When it is golden, add the drained potatoes and Viaggio Cherry Tomatoes, season with a pinch of salt and pepper and cook for 25 minutes on low heat. Divide the dough into 2 parts, one larger than the other, and draw 2 discs. Put on the oven round pan the larger dough disk. Pour the potatoes with their sauce into the pan and cover the mixture with the remaining dough disc, pinching the edges with the fingers to seal the cake. Pierce the surface with a fork and bake the cake in the oven already hot at 360F for 40 minutes.