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• FRIULI VENEZIA GIULIA - Torta di patate al pomodoro

FRIULI VENEZIA GIULIA - Torta di patate al pomodoro

SKU:

Potato and Cherry Tomato Pie

Prep & Cook Time: 1 hour 15 minutes

Servings: 6

Preheat: 360°F

Ingredients

• 10 oz Puff Pastry Dough
• 20 oz Potatoes
• 1 cup Viaggio Cherry Tomatoes
• 1 Onion, chopped
• 4 tablespoons Viaggio Extra Virgin Olive Oil
• Salt, to taste
• Black Pepper, to taste

Instructions

1. Peel the potatoes, rinse them under cold water, and pat them dry. Cut the potatoes into small pieces and boil them in lightly salted water for 3 minutes. Drain and set aside.
2. Peel and chop the onion. Heat 3 tablespoons of Viaggio Extra Virgin Olive Oil in a pan over medium heat. Add the chopped onion and sauté until golden. Add the drained potatoes and Viaggio cherry tomatoes to the pan. Season with salt and pepper. Cook the mixture on low heat for 25 minutes, stirring occasionally, until the potatoes are tender.
3. Divide the puff pastry dough into two portions, one larger than the other. Roll both portions into discs. Place the larger dough disc on a round baking pan. Spoon the cooked potato and tomato mixture onto the dough in the pan. Cover the filling with the remaining dough disc, pinching the edges to seal the pie. Use a fork to poke a few holes in the surface to allow steam to escape during baking.
4. Preheat your oven to 360°F (180°C). Place the pie in the oven and bake for 40 minutes, or until the crust is golden brown. This savory potato and cherry tomato pie is a perfect dish for a light lunch or dinner. Serve warm and enjoy!

 

ENJOY!