Peel and boil potatoes as per mashed (OK if unpeeled). Toss with olive and garlic (garlic powder OK). preheat oven to 400. Let cool to at most lukewarm. Use mixer to add flour, salt, pepper and parmesan. Pat into 9" pie plate. Layer tomatoes on top. Bake 20 min. Grind rosemary with 1/4 salt in mortar. Remove pie from oven layer on mozzarela and rosemary. Bake 12-15 min more. Rest 7 min before slicing.
OK to substitute 1/2 cheese with smoked mozzarela.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 45 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.3mg||2 %|
|Sodium 139.7mg||5 %|
|Potassium 780.5mg||21 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 63g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 331
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