Post by Deleted on Apr 5, 2016 13:22:07 GMT -5
Potato Leek Cheddar Tart Recipe:
6 to 8 servings
1 Recipe Almond Buckwheat Crust – recipe below
1 Tablespoon Extra Virgin Olive Oil
1/2 White Onion – diced
1 Garlic Clove – minced
2 Leeks – about 4 Cups uncooked – quartered lengthwise – washed – white and pale green parts only – thinly sliced
3/4 Pound Yukon Gold Potatoes – sliced rounds about 1/8th inch
2 1/4 Cups (8 ounces) Cheddar Cheese – shredded – divided
8 oz. Creme Fraiche
1 Teaspoon Sea Salt
2 Jalapeno Peppers – thinly sliced
Tart Dough
3/4 Cup Ground Almonds
1 Cup Buckwheat Flour
1/2 Teaspoon Sea Salt
1/2 Cup Salted Butter
2 Tablespoons Ice Water or until it sticks together (don’t over do it)
Instructions:
Dough
In a food processor, grind the almonds into small crumb size.
Add flour & salt In the food processor, pulse several times to combine.
Add 1/4 inch piece of butter.
Pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter. It will be crumbly but holds together when squeezed with fingers, do not over process.
Press the dough into a tart pan then refrigerate until firm, at least 30 minutes or overnight.
Pre-heat oven to 425 degrees
Bake on the middle rack for 10 minutes with pie weights or beans 10 min without.
Leeks
Heat the oil in a large skillet over medium heat. Add the leeks, stir occasionally until tender about 8 minutes.
Potatoes
Slice potatoes into thin slices (about 1/8-inch thick). Add potatoes to a pot and cover with water then bring to a boil, continue to boil for 2 minutes. Make sure and keep an eye on them. Use a timer. Drain potatoes in a colander, rinse with cold water.
Cheese and Creme Fraiche
In a small pan, mix together the 1 1/4 cup of shredded cheddar, creme fraiche, salt and pepper. Melt together on medium low heat.
Assemble
Preheat oven to 375 degrees
Sprinkle a 1/4 cup of cheese over the crust. Add a layer of potatoes, a little sauce (about a 1/4 of it), spread out half the leeks and a 1/4 cup of cheese. Repeat, then top with potatoes and the remaining sauce and the remaining cheese. Arrange the jalapeno slices on top.
Bake for 30 minutes on the middle rack or until golden.
Health benefits:
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.
Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.
Buckwheat Flour is a fruit seed that is related to rhubarb and sorrel. It’s a great alternative grain for people who are sensitive to wheat glutens. It is high in insoluble fiber and is incredibly good for the heart, cholesterol and high blood pressure. It’s great for diabetics as it it lowers blood sugars more slowly than rice or wheat. It is awesome for the digestion and it helps to clean and strengthen the intestines. Buckwheat contains more antioxidants that most other grains.
6 to 8 servings
1 Recipe Almond Buckwheat Crust – recipe below
1 Tablespoon Extra Virgin Olive Oil
1/2 White Onion – diced
1 Garlic Clove – minced
2 Leeks – about 4 Cups uncooked – quartered lengthwise – washed – white and pale green parts only – thinly sliced
3/4 Pound Yukon Gold Potatoes – sliced rounds about 1/8th inch
2 1/4 Cups (8 ounces) Cheddar Cheese – shredded – divided
8 oz. Creme Fraiche
1 Teaspoon Sea Salt
2 Jalapeno Peppers – thinly sliced
Tart Dough
3/4 Cup Ground Almonds
1 Cup Buckwheat Flour
1/2 Teaspoon Sea Salt
1/2 Cup Salted Butter
2 Tablespoons Ice Water or until it sticks together (don’t over do it)
Instructions:
Dough
In a food processor, grind the almonds into small crumb size.
Add flour & salt In the food processor, pulse several times to combine.
Add 1/4 inch piece of butter.
Pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter. It will be crumbly but holds together when squeezed with fingers, do not over process.
Press the dough into a tart pan then refrigerate until firm, at least 30 minutes or overnight.
Pre-heat oven to 425 degrees
Bake on the middle rack for 10 minutes with pie weights or beans 10 min without.
Leeks
Heat the oil in a large skillet over medium heat. Add the leeks, stir occasionally until tender about 8 minutes.
Potatoes
Slice potatoes into thin slices (about 1/8-inch thick). Add potatoes to a pot and cover with water then bring to a boil, continue to boil for 2 minutes. Make sure and keep an eye on them. Use a timer. Drain potatoes in a colander, rinse with cold water.
Cheese and Creme Fraiche
In a small pan, mix together the 1 1/4 cup of shredded cheddar, creme fraiche, salt and pepper. Melt together on medium low heat.
Assemble
Preheat oven to 375 degrees
Sprinkle a 1/4 cup of cheese over the crust. Add a layer of potatoes, a little sauce (about a 1/4 of it), spread out half the leeks and a 1/4 cup of cheese. Repeat, then top with potatoes and the remaining sauce and the remaining cheese. Arrange the jalapeno slices on top.
Bake for 30 minutes on the middle rack or until golden.
Health benefits:
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.
Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.
Buckwheat Flour is a fruit seed that is related to rhubarb and sorrel. It’s a great alternative grain for people who are sensitive to wheat glutens. It is high in insoluble fiber and is incredibly good for the heart, cholesterol and high blood pressure. It’s great for diabetics as it it lowers blood sugars more slowly than rice or wheat. It is awesome for the digestion and it helps to clean and strengthen the intestines. Buckwheat contains more antioxidants that most other grains.