Directions:
- In a food processor, combine 2 2/3 cups all-purpose flour, 1 cup (3 oz.) finely shredded aged gouda or gruyère cheese, and 13 tablespoons (6 1/2 oz.) butter that has been cut into chunks. Pulse until coarse crumbs form (mixture will be lumpy). Add 10 ounces cold cream cheese (cut into chunks), and pulse 5 times. Add 3 large egg yolks and pulse until dough begins to hold together. Place dough onto lightly floured board and knead until it forms a ball, about 10 times. It should look marbled. Divide dough in half and pat each portion into a flat disk 8 inches wide. Use immediately, or refrigerate or freeze (see below).
- Do-ahead tip: Make dough up to 3 days ahead. Wrap airtight and refrigerate. Alternately, freeze the dough, wrapped airtight, for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2499.85 Kcal (10466 kJ) | ||
| Calories from fat | 1101.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.38g | 188% | |
|---|---|---|---|
| Cholesterol | 902.17mg | 301% | |
| Sodium | 1361.9mg | 57% | |
| Potassium | 989.65mg | 21% | |
| Total Carbs | 267.06g | 89% | |
| Sugars | 9.07g | 36% | |
| Dietary Fiber | 10.01g | 40% | |
| Protein | 76.97g | 154% | |
| Iron | 6.3mg | 35% | |
| Calcium | 610.3mg | 61% | |
| Amount Per 100 g | |||
| Calories | 314.21 Kcal (1316 kJ) | ||
| Calories from fat | 138.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 188% | |
|---|---|---|---|
| Cholesterol | 113.39mg | 301% | |
| Sodium | 171.18mg | 57% | |
| Potassium | 124.39mg | 21% | |
| Total Carbs | 33.57g | 89% | |
| Sugars | 1.14g | 36% | |
| Dietary Fiber | 1.26g | 40% | |
| Protein | 9.67g | 154% | |
| Iron | 0.8mg | 35% | |
| Calcium | 76.7mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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