Leek, Chard and Corn Flatbread
Photo © Deb Perelman
- 1 tablespoon vegetable or olive oil
- 1 tablespoon unsalted butter
- 3 large leeks (about 1 1/2 pounds)
- 1 12-ounce bundle chard or about 6 cups (6 ounces) of leaves, cut into 1/2-inch ribbons
- 1/2 teaspoon table salt
- Freshly ground black pepper
- 1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
- Cornmeal, for sprinkling baking surface
- 4-ounce goat cheese log, cold
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chard or (1 12-ounce bundle)
- Corn, fresh (1 cup)
- Leeks (about 1 1/2 pounds), large (3)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cornmeal (1)
- Table salt (1/2 teaspoon)
- Vegetable or olive oil (1 tablespoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Goat cheese log (4 ounce)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 28, 2012 (5 months ago).
106 people saved this recipe.
