I haven't made this, but a friend made it for our quilting evening. It was fabulous and looked wonderful. l think it could be a vegetarian breakfast, too.
5 Yukon Gold Potatoes
1 leek (white and light green parts only)
8 oz. Soft goat cheese
1/2 tsp. each salt & pepper
2 Tbsp. fresh chopped rosemary
1 cup flour
1/2 tsp. salt
1/2 cup cold unsalted butter
1. Pastry: In a bowl, whisk flour and salt. With pastry blender, cut in butter
until mixture is in fine crumbs. In a 1 cup measure, beat egg with a fork adding
enough water to make 1/3 cup. Sprinkle over flour mixture stirring with a fork
until pastry holds together. Wrap in plastic and chill one hour.
2. Filling: Peel and thinly slice potatoes. Cook in boiling salted water for 3 minutes. Add leek; cover and cook 1 minute. Drain. Cool.
3. Putting it together: Line a springform pan with parchment paper. Roll out pastry to an 11 inch circle. Fit into prepared pan pressing gently up the side. Layer potatoes with leek over pastry. In bowl, beat together goat cheese, salt and pepper until fluffy. Beat in eggs one at a time, until smooth. Pour slowly over potato mixture. Sprinkle with rosemary. Bake in 375ºF oven until golden brown, about 1 1/4 hours.
Race View B&B, Metchosin (near Victoria) BC
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