Tourte au camembert - Potato Cabbage and Camembert casserole

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Photo: Page Turner E-cookbooks
Prep Time:
20 minutes
Cooking Time:
45 minutes
Servings:
3

The recipe is adapted from The French Market by Joanne Harris and Fran Warde.

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  • main ingredients:
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  • cabbage Pageturner Cookbook
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  • on-a-budget Pageturner Cookbook
  • season and occasion:
  • Winter Pageturner Cookbook
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    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

    Directions

    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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