Try this Potato-Goat Cheese Tart recipe, or contribute your own.
Suggest a better descriptionMicrowave 1 1/4 pounds each thinly sliced peeled Yukon Gold potatoes and sweet potatoes in a large bowl, covered, until par-cooked, 3-4 minutes. Toss with 3 tbs olive oil, 1 tsp kosher salt and a few grinds of pepper. Roll out 1 sheet thawed frozen puff pastry into an 11" square and prick the center all over with a fork; shingle the potatoes over the top. Bake on a baking sheet at 425 degrees until well browned, 30 - 40 minutes. Dot with 1/2 cup goat cheese and bake 2 minutes.
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 503 | ||
Calories from Fat: 396 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 89.6mg | 28 % | |
Sodium 1793.5mg | 62 % | |
Potassium 181.2mg | 5 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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