Potato, Black Olive and Tomato Torta

Ingredients

• 2 Tbsp extra virgin olive oil, divided
• 2 1/2 pound(s) uncooked Yukon gold potato(es), medium-size, thinly sliced
• 1 large uncooked shallot(s), thinly sliced
• 1 clove(s) garlic clove(s), minced
• 28 oz canned diced tomatoes, packed in juice, well drained
• 10 medium olive(s), black (Gaeta or Kalamata), pitted, roughly chopped
• 1 sprig(s) fresh thyme, leaves lightly chopped (plus extra for garnish)
• 1/2 tsp table salt, divided
• 1/2 tsp ground allspice, divided
• 1/8 tsp black pepper, freshly ground, divided
• 3 Tbsp grated Pecorino Romano cheese

Instructions

1. Preheat oven to 375° F.
2. Drizzle 1/2 Tbsp oil into a 10-inch round baking dish (3-inch deep); use your fingers to coat bottom of dish with oil.
3. Cover bottom of baking dish with a layer of overlapping potato slices; top with half of shallots and all of garlic. Add half of tomatoes and half of olives; scatter on half of thyme. Season with 1/4 tsp salt, 1/4 tsp allspice and pinch pepper. Drizzle on 1/2 Tbsp oil; sprinkle on 1 1/2 Tbsp Pecorino.
4. Make a second layer in the same way, ending with remaining 1 Tbsp oil and 1 1/2 Tbsp Pecorino.
5. Cover dish with aluminum foil; bake until potatoes are tender, 1 hour. Increase heat to 425° F degrees, remove foil and bake just until top is lightly browned, 10-15 minutes more; remove from oven and let rest 10 minutes before slicing into 8 equal pieces.

Notes

Serving size: 1 piece.

Leave in oven longer if you prefer you potatoes a bit crispier.