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Recipe

TOURTE AU CAMEMBERT - POTATO CABBAGE AND CAMEMBERT CASSEROLE

Serves: 3

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

Ingredients

  • 1 1/2 pounds (700g) fingerling 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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Tourte au camembert - Potato cabbage and Camembert casserole

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