recipes
Brie and Peach Flan on an artichoke rosti
2020-11-21
Ingredients
- 2 large potatoes, grated
- 3 artichoke hearts
- 1 tsp minced garlic (Tiger Tiger)
- 1 tsp mixed spice
- 1 tsp dried rosemary
- 3 tbsp. cornflower
- 2 eggs, beaten (Le Naturelle)
- Salt and pepper
- 2 tbsp. olive oil
- 2 fresh peaches
- 200g brie cheese, cut into slices (Emborg)
- 1 small red onion, thinly sliced
Method
Place the grated potatoes, artichokes, garlic, spice, rosemary, cornflower and beaten eggs in a medium sized bowl. Season well with salt and pepper and mix together well. Form into rostis, heat 2 tbsp. of olive oil in a large pan and cook the rostis on both sides till brown. Remove and place on kitchen paper to absorb any excess oil. Cut the Peaches in wedges and grill on both sides. Next, pace on the rosti onto a baking tray with the slices of Brie, peaches and red onion on top and grill for 2 minutes just to warm and soften the cheese. Serve immediately.
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