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Receta Goat Cheese Torte With Parmesan Crust
by Global Cookbook

Goat Cheese Torte With Parmesan Crust
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Ingredientes

  • 1 lrg rutabaga - (abt 1 lb)
  • 3 lrg baking potatoes peeled Salt to taste
  • 1 tsp chopped garlic
  • 1 x egg
  • 2/3 c. soft goat cheese Freshly-grnd black pepper to taste
  • 2 Tbsp. butter softened
  • 1/2 c. grated Parmesan cheese, preferably Parmigiano-Reggiano

Direcciones

  1. Cut rutabaga and potatoes into 1-inch chunks. Cook rutabaga and potatoes in boiling salted water till tender, 25 to 30 min. Drain well.
  2. Put rutabaga, potatoes, garlic, egg, goat cheese, 3/4 tsp. salt and pepper to taste in food processor and pulse till mixed. Or possibly put rutabaga and potatoes through ricer and stir in garlic, egg, goat cheese, salt and pepper to taste till smooth.
  3. Grease 5-c. shallow baking dish with butter. Coat dish with 1/3 c. Parmesan, tilting to distribute cheese proportionately. Transfer potato mix to dish, spreading proportionately. Sprinkle with remaining Parmesan. Torte may be made a day ahead and refrigerated, covered. Let come to room temperature before baking.
  4. Bake at 400 degrees till well-browned, about 40 min. Let rest 15 min before serving. Cut into wedges.
  5. This recipe yields 6 servings.