Pre line 4 individual pastry cases or 1 large quiche dish. Blind-bake at 180C for 15-20 minutes. Remove. Brush with beaten egg. Bake for another 5 mins. Place 1 tablespoon of olive oil into a saute pan, add mushrooms, saute for 1-2 mins. Whisk together the remaining olive oil and vinegar. Add mushrooms. Bring potatoes to the boil and simmer for 10-12 minutes until tender. Drain, cool and slice into the pastry cases. Season. Whisk egg and cream together and pour over potatoes. Bake at 180 C for 15 mins. Blanch the leeks in boiling water for 3-4 minutes. Refresh in cold water and pat dry. Season and mix with olive oil. Top the potato torte with leeks and sprinkle with parmesan shavings. Spoon the mushroom vinaigrette around the outside of the torte.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1549g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1690 (81%)|
|Amt Per Serving||% DV|
|Total Fat 187.7g||250 %|
|Saturated Fat 52.6g||263 %|
|Monounsaturated Fat 102.9g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 2252.8mg||693 %|
|Sodium 938.9mg||32 %|
|Potassium 1124.4mg||30 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 34.1g|
|Protein 68g||97 %|
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: 2084
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.