Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             medium  red potatoes -- washed & grated
     1/4      teaspoon  salt
     1/4      teaspoon  coarse black pepper
  3             cloves  garlic -- minced
  1           teaspoon  chopped fresh thyme *or*
     1/2      teaspoon  dried thyme
  1         tablespoon  white wine vinegar
  1              large  egg
  3        tablespoons  olive oil
  3              large  firm very ripe tomatoes -- sliced
  3             ounces  gorgonzola - chevre or feta cheese -- crumbled
  10             whole  basil leaves -- cut 1/4"-strips

Preparation:

Preheat oven to 400 degrees and place the rack in the lowest position. Place potatoes in a strainer and press with the back of a spoon to remove all the moisture. In a medium bowl, combine the potatoes, salt, pepper, garlic, thyme, vinegar, egg and two tablespoons of the olive oil. Pat the mixture into a well-oiled 9-inch pie plate. Bake for 30 minutes. Remove from the oven and brush the crust with the remaining oil. Arrange tomatoes in concentric overlapping circles on the potatoes. Sprinkle with cheese and basil. Season with salt and pepper to taste and return to the oven. Bake for 15-20 minutes until the cheese is light brown and bubbly. Remove and allow to cool for five munutes before cutting into wedges. Makes approximately six servings.

Nutritional Information:

123 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 12g Carbohydrate; 31mg Cholesterol; 102mg Sodium