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Potato and Leek Flat Bread With Greens

Potato and Leek Flat Bread With Greens
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
  2. Sprinkle a baking sheet with the cornmeal and place the dough on top.
  3. In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.
  4. Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.
  5. Drizzle the greens with the remaining 1 ½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.
By October, 2007

Nutritional Information

  • Per Serving
  • Calories 568Calories From Fat 29%
  • Fat 18g
  • Sat Fat 5g
  • Cholesterol 18mg
  • Sodium 581mg
  • Protein 18g
  • Carbohydrate 86g
  • Fiber 7g
  • Sugar 2g
What does this mean? See Nutrition 101 .

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.