Quick midweek dinner, great brunch option or just nice lunch with a fresh salad and crusty bread. As usual, I bake, I photograph, I blog! From my home to yours, feel free to adapt this with any toppings of choice, throw in a different pesto, use walnuts, almonds, or seeds instead of pine nuts...differing cheeses, replace potato with pumpkin or kumara; the list goes on. Let this be conduit to many, many tarts slash galettes, in a good way! Totally delish. That pastry though!
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Need
- 1 Batch Puff Pastry ready to roll Recipe
- 1/2 Batch Hey Pesto Recipe
- 3 large ruby lou potatoes, thinly sliced
- 2 Pinches pink salt flakes BUY
- 200 Grams french triple cream brie, sliced
- 1 Punnet grape tomatoes, halved
- greens of choice for serving
Do
- 1
Preheat oven to 200°C.
- 2
Line a large round baking tray with puff pastry, overlapping all edges with at least 5cm of pastry.
- 3
Make the pesto and spread 1/2 of the batch, thinly across pastry.
- 4
Place sliced potatoes on top of the pesto and sprinkle with salt.
- 5
Place brie at intervals on top of potato layer. Bake for 20 minutes until golden. Place tomatoes on top and bake a further 10-15 minutes until tomatoes are softened.
- 6
Serve with greens.
