Inverted potato pie with sundried tomatoes, olives, thyme and puff pastry.
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
35 minSide dishcoconut oil, raw cocoa powder, ground coconut, liquid honey,cocoa spread
160 minSide dishSpinach, fresh basil, Eggs, nutmeg, mashed potatoes, spicy cheese,colored potato nuggets
10 minSide dishegg yolk, mustard, vinegar, White wine vinegar, sunflower oil, olive oil,basic recipe Dutch mayonnaise
65 minSide dishbunch onion, zucchini, meat tomato, mild olive oil, garlic, fresh thyme, fresh sage leaf,casserole of vegetables