From September 2010 issue of FOOD magazine, simple and very tasty.
1. Preheat oven to 400ºF. On a lightly floured work surface, roll puff pastry to 12" square. Transfer to a parchment paper-lined baking sheet.
2. In a small bowl, stir together creme fraiche, mustard, and freshly ground pepper. Spread evenly over the puff pastry. Make a small puff pastry border by folding over the pastry by 1/2" on all sides. Press edges to seal, and refrigerate 10 minutes while preparing the remaining ingredients.
3. Cut the leeks in half lengthwise, and rinse thoroughly. Chop fairly finely, and rinse again in a colander to make sure all grittiness has been removed. In a large saucepan, melt the butter nd saute the leeks until slightly soft and starting to caramelize. Transfer to puff pastry and arrange to coat evenly.
4. Top puff pastry with the tomatoes and goat cheese then bake until golden brown, ~25 minuts. Serve warm or at room temperature.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 208 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 58.6mg | 18 % | |
Sodium 109.5mg | 4 % | |
Potassium 319.9mg | 8 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.1g | ||
Protein 4.9g | 7 % | |
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: 264
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