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Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:8Yield:8 wedgesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:8Yield:8 wedges
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Yield:8 wedges
Yield:
8 wedges
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncesYukon Gold potatoes1tablespoonwater1tablespoonolive oil3cupsthinly sliced leeks (about 2 large leeks)1tablespoonchopped fresh thyme1teaspoonkosher salt½teaspoonblack pepper1(7 ounce) refrigerated or thawed frozen whole-wheat pie crust shell (such as Wholly Wholesome)3ouncesgoat cheese, crumbled (about 3/4 cup)1largeegg, beaten
Cook Mode(Keep screen awake)
Ingredients
12ouncesYukon Gold potatoes
1tablespoonwater
1tablespoonolive oil
3cupsthinly sliced leeks (about 2 large leeks)
1tablespoonchopped fresh thyme
1teaspoonkosher salt
½teaspoonblack pepper
1(7 ounce) refrigerated or thawed frozen whole-wheat pie crust shell (such as Wholly Wholesome)
3ouncesgoat cheese, crumbled (about 3/4 cup)
1largeegg, beaten
DirectionsPreheat oven to 375 degrees F. Slice potatoes crosswise into 1/4-inch-thick rounds using a mandoline. Place potatoes and water in a microwaveable bowl; cover tightly with plastic wrap. Microwave on HIGH until tender, about 6 minutes. Let cool about 10 minutes.Meanwhile, heat oil in a skillet over medium. Add leeks; cover and cook, stirring occasionally, until very soft, about 10 minutes. Stir in thyme, salt and pepper. Remove from heat; let cool to room temperature, about 10 minutes.Line a baking sheet with parchment pepper. Remove pie crust from shell; roll crust out on prepared baking sheet into a 12-inch circle (crust may crack as you roll it out). Spread leek mixture evenly over crust, leaving a 2-inch border. Top evenly with potatoes; sprinkle with goat cheese. Fold crust edges up and in over filling, overlapping edges as needed; if desired, crimp edges. Brush crust with egg.Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from oven; cut into wedges.Originally appeared: EatingWell.com, September 2019
Directions
Preheat oven to 375 degrees F. Slice potatoes crosswise into 1/4-inch-thick rounds using a mandoline. Place potatoes and water in a microwaveable bowl; cover tightly with plastic wrap. Microwave on HIGH until tender, about 6 minutes. Let cool about 10 minutes.Meanwhile, heat oil in a skillet over medium. Add leeks; cover and cook, stirring occasionally, until very soft, about 10 minutes. Stir in thyme, salt and pepper. Remove from heat; let cool to room temperature, about 10 minutes.Line a baking sheet with parchment pepper. Remove pie crust from shell; roll crust out on prepared baking sheet into a 12-inch circle (crust may crack as you roll it out). Spread leek mixture evenly over crust, leaving a 2-inch border. Top evenly with potatoes; sprinkle with goat cheese. Fold crust edges up and in over filling, overlapping edges as needed; if desired, crimp edges. Brush crust with egg.Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from oven; cut into wedges.
Preheat oven to 375 degrees F. Slice potatoes crosswise into 1/4-inch-thick rounds using a mandoline. Place potatoes and water in a microwaveable bowl; cover tightly with plastic wrap. Microwave on HIGH until tender, about 6 minutes. Let cool about 10 minutes.
Meanwhile, heat oil in a skillet over medium. Add leeks; cover and cook, stirring occasionally, until very soft, about 10 minutes. Stir in thyme, salt and pepper. Remove from heat; let cool to room temperature, about 10 minutes.
Line a baking sheet with parchment pepper. Remove pie crust from shell; roll crust out on prepared baking sheet into a 12-inch circle (crust may crack as you roll it out). Spread leek mixture evenly over crust, leaving a 2-inch border. Top evenly with potatoes; sprinkle with goat cheese. Fold crust edges up and in over filling, overlapping edges as needed; if desired, crimp edges. Brush crust with egg.
Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from oven; cut into wedges.
Originally appeared: EatingWell.com, September 2019
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Nutrition Facts(per serving)210Calories13gFat21gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
