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! Not my finest hour, but in a week of crazy...I kept in touch. Maybe you can do the same?
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- 2 - 3 sheets of commercial puff pastry (or make your own)
- 1 Batch pesto Hey Pesto!
- 3 - 4 large ruby lou potatoes, thinly sliced
- 200 Grams french triple cream brie, sliced
- 1 Punnet grape tomatoes, halved
Preheat oven to 200°C.
Line a large rectangular baking tray with puff pastry, overlapping all edges with at least 8cm of pastry.
Make pesto and spread across pastry.
Place potatoes in microwave and using steaming function, cook for 3-5 minutes in batches if necessary until starting to become translucent. Cool slightly before arranging on pesto in an even, slightly overlapping pattern.
Place brie at intervals on top of potato layer. Bake for 20 minutes until golden. Place tomatoes on top and bake a further 10 minutes until tomatoes are softened.
Cut and serve hot with rocket on top.