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Title: Fran Mcgovern'S Torte
Yield: 0 Servings

Ingredients

           FILLING:
      5 lb red potatoes
  1 1/2    sticks unsalted butter
      2 tb olive oil
      3 lg onions; diced
        pn dried basil
    1/2 c  parsley; chopped
    1/2 lb aged parmesan cheese; grated
      4    eggs
           salt and pepper; to taste
           CRUST:
      2 c  flour
      2    egg yolks
    1/2 ts salt
      8 tb olive oil
    1/2 c  cold water
      1    egg; slightly beaten

Instructions

Preheat oven to 350§. 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.

Cut into squares and serve warm.

The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the Food
Network's kitchens. Therefore, the Food Network cannot attest to the
accuracy of any of the recipes.

Source:
"Calling All Cooks"
S(Formatted by):
"Lindell Martin on May 21, 2000"

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Per serving: 6734 Calories (kcal); 379g Total Fat; (50% calories from fat);
206g Protein; 641g Carbohydrate; 1911mg Cholesterol; 5773mg Sodium
Food Exchanges: 37 1/2 Grain(Starch); 17 1/2 Lean Meat; 5 1/2 Vegetable; 0
Fruit; 63 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 1034 0 0 0 0 0 0 0 0 0

Contributor: Fran McGovern

Preparation Time: 0:00

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