Goat Cheese Torte With Parmesan Crust Recipe
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Ingredients : Goat Cheese Torte With Parmesan Crust Recipe
1 large Rutabaga -, (abt 1 lb)
3 large Baking potatoes, peeled
Salt
1 tsp Minced garlic
1 Egg
2/3 cup Soft goat cheese
Freshly ground black pepper
2 tbsp Butter, softened
1/2 cup Grated Parmesan cheese preferably
Parmigiano-Reggiano
Cut rutabaga and potatoes into 1-inch chunks. Cook rutabaga and
potatoes in boiling salted water until tender, 25 to 30 minutes. Drain
well. Put rutabaga, potatoes, garlic, egg, goat cheese, 3/4 teaspoon salt
and pepper to taste in food processor and pulse until mixed. Or put
rutabaga and potatoes through ricer and stir in garlic, egg, goat cheese,
salt and pepper to taste until smooth.
Grease 5-cup shallow baking dish with butter. Coat dish with 1/3 cup
Parmesan, tilting to distribute cheese evenly. Transfer potato mixture to
dish, spreading evenly. Sprinkle with remaining Parmesan. Torte may be
made a day ahead and refrigerated, covered. Let come to room temperature
before baking.
Bake at 400 degrees until well-browned, about 40 minutes. Let rest 15
minutes before serving. Cut into wedges.
Yields 6 servings.
Each serving: 181 calories; 548 mg sodium; 56 mg cholesterol; 9 grams
fat; 17 grams carbohydrates; 8 grams protein; 1.08 grams fiber
Recipe Source:
Los Angeles Times - 03-31-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 386 Calories; 33g Fat (76.6%
calories from fat); 6g Protein; 17g Carbohydrate; 1g Dietary Fiber; 119mg
Cholesterol; 451mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 6 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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