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Get Started - 100% free to try - join in 30 secondsRecipe from "Extra Virgin" with Gabriele Corcos & Debi Mazar on Cooking Channel TV
CRUST:
7 ounces (by weight) all-purpose flour
1 stick unsalted butter
1/4 teaspoon salt
1 large egg yolk
3 Tablespoons cold water (if needed)
FILLING:
3 medium Yukon gold potatoes, peeled
2 leeks, trimmed, dark greens removed, rinsed well and sliced
1 shallot, finely chopped
3 Tablespoons EVOO
2 Tablespoons butter, plus more for topping
3 large farm fresh eggs
1/2 cup whole milk
1/3 cup freshly grated Parmesan, plus more for sprinkling
Kosher salt and freshly ground black pepper
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