Warm Potato Torte With Leek And Parmesan Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sami | Jude1 | 1 | Servings |
INGREDIENTS
| 1 | First Choice shortcrust | |
| pastry sheets | ||
| 2 | T | Balsamic vinegar |
| 100 | Extra virgin olive oil | |
| Salt and black pepper | ||
| 100 | g | Shitake mushrooms, diced |
| 400 | g | Small potatoes, skin on |
| 100 | Cream | |
| 2 | Eggs | |
| 200 | g | Leeks, cut in half and |
| sliced | ||
| 25 | Olive oil | |
| 100 | g | Parmesan cheese shavings |
INSTRUCTIONS
Pre line 4 individual pastry cases or 1 large quiche dish. Blind-bake at 180C for 15-20 minutes. Remove. Brush with beaten egg. Bake for another 5 mins. Place 1 tablespoon of olive oil into a saut pan, add mushrooms, saut for 1-2 mins. Whisk together the remaining olive oil and vinegar. Add mushrooms. Bring potatoes to the boil and simmer for 10-12 minutes until tender. Drain, cool and slice into the pastry cases. Season. Whisk egg and cream together and pour over potatoes. Bake at180 C for 15 mins. Blanch the leeks in boiling water for 3-4 minutes. Refresh in cold water and pat dry. Season and mix with olive oil. Top the potato torte with leeks and sprinkle with parmesan shavings. Spoon the mushroom vinaigrette around the outside of the torte. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3569
Calories From Fat: 1936
Total Fat: 215.7g
Cholesterol: 372mg
Sodium: 1554.6mg
Potassium: 2546.4mg
Carbohydrates: 347.3g
Fiber: 20.5g
Sugar: 20.1g
Protein: 63.1g