Cummulative Rating
N/A Servings
Makes one 9 Difficulty
Easy
Ingredients
For pie crust: 1-1/2 cups gf flour* 1/2 cup very cold unsalted butter, cut into 1/2" pieces 1/2 teaspoon salt 1 Tablespoon ice water 1 egg yolk
For torte: 1 large russet potato, baked and peeled 1-1/2 cups chopped leeks 1-1/2 cups chopped zucchini 1 Tablespoon unsalted butter 1/2 cup cream 2 eggs 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon nutmeg 1 cup Gruyere cheese, grated
Directions
For pie crust: Preheat oven to 375 degrees F. Add the flour, butter and salt to a food processor and pulse 5 or 6 times until the mixture looks crumbly. In a small bowl, mix the egg and water together and add all at once to the food processor mixture. Pulse until the dough begins to form a mass. Turn the dough onto a floured surface and form into a ball. Pat into a 6" disk, cover with plastic wrap and refrigerate for at least 30 minutes. Let dough come back to room temperature then place it back on a floured surface and roll out about 10 inches. Press into a 9" pie pan, finishiing the edges. Line the shell with foil and bake for 20 minutes. Remove from oven and carefully remove foil.
For torte: Crush the baked potato in a bowl and add evenly to the bottom of the pie shell. Heat a medium skillet over medium heat and melt butter. Add leek and zucchini and cook until translucent. Transfer the vegetables to the pie shell. In a medium bowl, mix together eggs, cream, salt, pepper and nutmeg. Pour mixture into pie shell and cover the top with cheese. Transfer to the oven and bake for 45 minutes or until the custard is set.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
