Filter
Reset
Sort ByRelevance
Kevin Marcelle
Potato tatin
Inverted potato pie with sundried tomatoes, olives, thyme and puff pastry.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Boil the potatoes in the peel for 15 minutes in water with salt. Drain, allow to cool slightly and halve.
-
Line the bottom of the quiche mold with baking paper.
-
Ris the leaves of the thyme, spread over the baking paper and sprinkle with sugar and salt to taste.
-
Place the potatoes with the flat side down. Divide the tomatoes and olives in between.
-
Cover with the puff pastry. Make sure the slices are over each other and insert the edges properly. Bake the cake in the middle of the oven for about 45 minutes.
-
Allow to cool for 5 minutes and turn on a large plate. Bon appétit! .
Blogs that might be interesting
-
10 minSide dishRooibos tea, fresh ginger, lemon, fresh fresh mint, honey,rooibos iced tea with ginger and lemon
-
25 minSide dishflat leaf parsley, minced beef, egg, shawarma spices, garlic, olive oil, Red pepper,shoarma balls
-
10 minSide dishpeanut butter, soy sauce, lemongrass, lime, honey, sambal, fresh ginger,satay Marinade
-
20 minSide dishcornstarch, dry white wine, lemon juice, Dutch goat's cheese, fourme d'ambert, chives,bluefin cheese fondue
Nutrition
425Calories
Sodium27% DV640mg
Fat31% DV20g
Protein12% DV6g
Carbs18% DV53g
Fiber16% DV4g
Loved it