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Рецепт Mixed Potato Pesto Torta
by Global Cookbook

Mixed Potato Pesto Torta
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Ингредиенты

  • 2 Tbsp. extra virgin olive oil
  • 3 lrg leeks, thinly sliced and well washed
  • 6 x shallots, peeled and finely minced
  • 1 Tbsp. fresh thyme
  • 1/2 c. fresh parsley, minced
  • 700 gm sweet potatoes
  • 700 gm white potatoes
  • 1/2 c. prepared pesto, (see below)
  • 1/2 c. cream
  • 1/2 tsp paprika
  • 2 Tbsp. grated parmesan cheese

Инструкции

  1. Prepare a baking 24cm. deep pie plate by lining it with foil then buttering the foil. Set aside. Preheat the oven to 210 c.
  2. Heat the extra virgin olive oil and saute/fry the leeks, shallots and thyme till golden brown and softened, about 15 min. Add in the parsley then season to taste with salt and pepper and set aside.
  3. Peel the sweet potatoes and potatoes and finely slice into 2mm. slices (a vegetable slicer or possibly mandolin works well here).
  4. Layer half the white potato slices over the base of the pie plate then sparingly spread some pesto over the slices. Top with 1/3 of the leek mix and spread proportionately, covering the potatoes. Add in a layer of the sweet potato slices, top with a fine layer or possibly pesto and another 1/3 of the leek mix.
  5. Continue layering potatoes, pesto and leek mix till all the ingredients have been used, ending with a layer of sweet potatoes.
  6. Drizzle the cream over the top then mix together the parmesan cheese and paprika and sprinkle this over the cream.
  7. Bake at 210 c. for 50 min, or possibly till the potatoes are tender. Allow to rest for 5 min then serve while warm.