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Ingredients
US|METRIC
7 SERVINGS
- 1 crust (Recipe Almond Buckwheat, – recipe below)
- 1 Tbsp. extra-virgin olive oil
- 1/2 white onion (– diced)
- 1 garlic clove (– minced)
- 2 leeks (– about 4 Cups uncooked – quartered lengthwise – washed – white and pale green parts only – thinly sliced)
- 3/4 lb. yukon gold potatoes (– sliced rounds about 1/8th inch)
- 2 1/4 cups cheddar cheese (– shredded – divided)
- 8 oz. creme fraiche
- 1 tsp. sea salt
- 2 jalapeno peppers (– thinly sliced)
- 3/4 cup ground almonds
- 1 cup buckwheat flour
- 1/2 tsp. sea salt
- 1/2 cup salted butter
- 2 Tbsp. ice water (or until it sticks together, don’t over do it)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1000mg42% |
| Potassium550mg16% |
| Protein18g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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