Ingredients for Ham And Potato Torte
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ham And Potato Torte? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ham And Potato Torte
- **Make the Potato Crust:** Bring a large pot of salted water (about 6 cups) to a rolling boil. Add 2 lbs Yukon Gold potatoes, peeled and quartered. Cook until very tender, about 20 minutes.
- Drain the potatoes thoroughly.
- While still hot, pass the potatoes through a food mill set over a large bowl to create a smooth puree. (Do not use a food processor; it will make the potatoes gummy).
- Reserve 1 cup of the potato puree for the filling. Let the remaining puree cool completely.
- Add 2 1/2 cups all-purpose flour, 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1 tsp salt to the cooled potato puree.
- Using a pastry blender, cut the butter into the potato mixture until it resembles coarse crumbs.
- Gently bring the dough together into a ball. Turn out onto a lightly floured surface and knead twice.
- Pat or lightly roll the dough into a 12-inch circle, occasionally dusting with flour to prevent sticking.
- Carefully transfer the dough to a 9-inch springform pan. Gently press the dough into the bottom and 1 inch up the sides of the pan.
- Cover the pastry with plastic wrap and refrigerate while you prepare the filling.
- **Prepare the Filling:** Heat 2 tbsp olive oil in a large skillet over high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 3-5 minutes, stirring frequently.
- Stir in 1 (28 ounce) can crushed tomatoes and 1/2 cup dry white wine.
- Reduce heat and simmer gently until the liquid has evaporated, about 45 minutes, stirring occasionally. Let cool completely.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 lb cooked ham, diced; 1 1/2 cups shredded Gruyere cheese; 1 (14 ounce) can artichoke hearts, drained and chopped; 2 large eggs; 1 egg yolk; 1/4 cup chopped fresh basil; 1/2 tsp salt; 1/4 tsp black pepper; and the reserved 1 cup potato puree.
- Gently stir in the cooled tomato sauce.
- Pour the filling into the prepared pastry shell.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Set the springform pan on a baking sheet to catch any spills.
- Bake for 55-60 minutes, or until the filling is set and the crust is golden brown.
- Let cool slightly before serving warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
84g
Carbs
9g
