Always check the labels of the products you use.
Method
- 1
Dough. Combine the flour, yeast, salt, warm water and 2 tbsp oil, mix to a soft, sticky dough and rest 15 min.
- 2
Folds. Fold the dough from four sides every 30 min, four times, until it is smooth and full of bubbles.
- 3
Tin. Rub the tin with the soft butter, then pour in 2 tbsp oil; the butter browns the base and the oil keeps it from catching. Add the dough, turn it over, cover and leave 1 h to puff, pressing it to the corners halfway.
- 4
Leeks. Cook the leeks in the butter and 1 tbsp oil over medium-low heat 10-12 min, until soft and sweet but not browned. Cool a little, then stir in the potato slices and thyme.
- 5
Top. Heat the oven to 220 °C (200 °C fan). Dimple the dough, spread the leek and potato evenly over it, scatter with the cheese and grind over the pepper.
- 6
Bake. Bake 30-35 min, until the potatoes are tender and the top is golden at the edges; the centre reads about 96 °C. Cool 15 min before cutting.
Storage
Keep in the fridge for up to 2 days and reheat at 200 °C for 6-8 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 62 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- frying pan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 241 kcal |
| Protein | 6.3 g |
| Carbohydrate | 34.2 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 8.8 g |
| of which saturates | 2.4 g |
| Fibre | 2 g |
| Salt | 0.84 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
