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TOURTE AU CAMEMBERT - POTATO CABBAGE AND CAMEMBERT CASSEROLE
Serves: 3
Preparation time: 20 minutes If they like it, it serves 3 otherwise
Cooking time: 45 minutes
Totaltime: 0 minutes The recipe is adapted from The French Market by Joanne Harris and Fran Warde.
Ingredients
- 1 1/2 pounds (700g) potatoes, cut into 3 cm cubes
- 1/2 pound (250g) savoy cabbage, finely sliced
- 1 clove of garlic,crushed
- 1-2 green chiles, seeded and chopped
- salt to taste
- coarsely ground black pepper
- 1 egg, lightly beaten
- 3 tbs olive oil
- 1/2 pound (200g) cherry tomatoes
- 6 ounces (150g) Camembert, finely sliced
- olive oil, extra to oil baking dish
Preparation
-
Preheat oven to 180°C.
Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry tomatoes and Camembert on top.
Bake for 45 minutes until golden.
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on The World Cuisine
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