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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups all purpose flour
- 1/4 cup cornmeal
- 1 tsp. black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup cold butter
- 4 Tbsp. ice water
- 1/2 tsp. kosher salt
- 1 Tbsp. olive oil
- 1 leek (large, white and pale green parts only, thinly sliced)
- 5 oz. goat cheese
- 1/4 cup heavy cream
- 2 cloves garlic (minced)
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. thyme (chopped)
- 1 tsp. parsley (chopped)
- 3 yukon gold potatoes (large, thinly sliced, about 2 cups)
- 1 egg (beaten)
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Directions
- Place flour and parmesan cheese in work bowl of food processor; pulse 2-3 times.
- Add butter and pulse until mixture looks like coarse meal. With processor running, slowly add 6-8 tablespoons ice water until dough comes together. Transfer to work surface. Flatten into a disk and wrap in plastic wrap. Refrigerate 30 minutes.
- Heat 1 tablespoon olive oil in large skillet over high heat. Add leek and sauté until softened, 3-4 minutes.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol125mg42% |
Sodium750mg31% |
Potassium570mg16% |
Protein19g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber5g20% |
Sugars1g |
Vitamin A30% |
Vitamin C25% |
Calcium35% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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