Recipe courtesy of Fran McGovern

Fran Mcgovern's Torte

  • Total: 1 hr 45 min
  • Prep: 1 hr
  • Cook: 45 min
Save Recipe

Ingredients

Filling:

5 pounds red potatoes

1 1/2 sticks sweet butter

2 tablespoons olive oil

3 large onions, diced

Pinch dried basil

1/2 cup parsley, chopped

1/2 pound aged Parmesan cheese, grated

4 eggs

Salt and pepper, to taste

Crust:

2 cups flour

2 egg yolks

1/2 teaspoon salt

8 tablespoons olive oil

1/2 cup cold water

1 egg, slightly beaten

Directions

  1. Preheat oven to 350 degrees. Grease 13 by 9 by 2-inch pan. In a large pot cover potatoes with water. Boil until skin cracks and potatoes are not mushy. While potatoes are still hot, peel of the skin. In a large saucepan melt butter and add about 2 tablespoons of olive oil and onions, saute until soft and transparent. Add the basil and the parsley. Mash the potatoes and add onion mixture. Stir with a wooden spoon. Stir in Parmesan cheese a little at a time. Add eggs and pepper. Taste and add salt if necessary. (sometimes salt isn't necessary because cheese has salty taste) Crust: Put flour in a large bowl. Make a well in the flour. In the center add egg yolks and salt, then add oil. Mix with fingers. Add cold water, a little at a time, and work with your fingers. Start kneading the dough for about 10 minutes until it blisters. Roll out on a floured board. Dough will be very hard. Roll out to a rectangular shape. Lay the dough in the pan with edges hanging over the sides. Make sure the pan is greased with butter. Pour potato mixture into the pastry shell, spread the mixture evenly, fold over dough that was hanging over the sides the center will be exposed. Beat egg with a little water and brush over the top. Bake in oven for 45 minutes.
  2. Cut into squares and serve warm.

Spaghetti Squash with Parmesan Cheese

Flourless Chocolate Torte

Chicken Parmesan

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Parmesan Crisps

Parmesan Chicken

Chicken Parmesan