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Gruyere & Goat Cheese Tart Recipe
|All purpose flour||1 Cup (16 tbs)|
|Cold unsalted butter||6 Tablespoon, cut into 8 pieces|
|Grated gruyere cheese||1⁄4 Cup (4 tbs)|
|Lightly beaten eggs||4 Tablespoon|
|For potato filling|
|Peruvian blue potatoes||1 Pound, scrubbed|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Thinly sliced leeks||2 Cup (32 tbs) (White Part Only)|
|Dry white wine||3 Tablespoon|
|Chopped fresh rosemary||2 Teaspoon|
|Grated gruyere cheese||4 Ounce (1 Cup)|
|Mild goat cheese||4 Ounce|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 3302 Calories from Fat 2008
% Daily Value*
Total Fat 227 g349.2%
Saturated Fat 141.1 g705.3%
Trans Fat 0 g
Cholesterol 719.6 mg
Sodium 1007.2 mg42%
Total Carbohydrates 208 g69.4%
Dietary Fiber 14.4 g57.5%
Sugars 13.3 g
Protein 113 g225.6%
Vitamin A 177.9% Vitamin C 177.5%
Calcium 127.5% Iron 89.4%
*Based on a 2000 Calorie diet
Pulse until the mixture is crumbly.
Add the Gruyere and pulse twice to incorporate.
Still pulsing, add enough beaten egg to form the dough into a ball.
On a lightly floured surface, knead the dough once or twice.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes, or up to 1 day.
Prepare the potato filling: In a medium-size saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for about 15 minutes, or until tender when pierced with a fork.
Drain and cool.
Cut the unpeeled potatoes into 1/4-inch-thick slices.
In a skillet, melt 2 tablespoons of the butter over medium heat.
Saute the leeks for 2 to 3 minutes, or until softened.
Add the wine; remove from the heat.
Stir in the rosemary; set aside.
Preheat the oven to 375°F.
On a lightly floured surface, roll the dough into a 13-inch round.
Fit the dough into a 10-inch tart pan with a removable bottom, folding the edges over twice to reinforce the sides.
Press the dough so it extends slightly above the rim of the pan.
Spread the leeks over the dough.
Sprinkle with the Gruyere and crumble the goat cheese on top.
Season with salt and pepper.
Arrange the potatoes in concentric circles on top, slightly overlapping the slices.
Melt the remaining 2 tablespoons butter and brush over the potatoes.
Bake for 30 to 35 minutes, or until the tart shell is golden and the goat cheese is bubbly.
Cool for 10 minutes, then remove the pan sides.
Serve hot, warm, or cold.