Brie & Beetroot Flammekueche
with pear, radicchio salad & potatoes- Milk (including lactose)
- Gluten
- Tarwe
Vive la France! The fact that brie is a French cheese is no secret, but did you know that flammekueche is also French? It originated in the region of Alsace, which lies on France's border with Germany.
Ingredients
½ piece
Onion
40 g
Creamy French brie
(Contains: Milk (including lactose))
1 piece
Flammekueche
(Contains: Gluten, Tarwe)
25 g
Organic sour cream
(Contains: Milk (including lactose))
75 g
Potatoes
25 g
Radicchio & romaine
125 g
Pre-cooked beetroot
½ piece
Pear
¾ teaspoon
Ground paprika
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
White balsamic vinegar
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Sugar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 220°C. Wash or peel the potatoes and dice into 1cm chunks.
- Transfer to a pot or saucepan and submerge with water, then boil for 10 - 15 minutes until done. Drain and set aside.
- Slice the onion into thin half-rings. Core and thinly slice the pear.
- Thinly slice three quarters of the beetroot and finely dice the rest.
- Melt a knob of butter in frying pan over medium-high heat. Fry the onion with the pear and a generous pinch of salt for 8 - 10 minutes.
- Add the sugar and fry for 2 more minutes, or until golden-brown and soft.
- Thinly slice the brie in the meantime.
- Transfer the flammekueche to a parchment-lined baking sheet and spread with the sour cream.
- Top the flammekueche with the onion, the pear, the beetroot and the brie.
- Season with salt and pepper, then bake in the oven for 8 - 10 minutes.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat.
- Fry the potatoes with the paprika for 5 - 7 minutes, seasoning to taste with salt and pepper.
Did you know... the beetroot in this recipe contains potassium, a mineral that contributes to normal muscle function.
- In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar. Season to taste with salt and pepper.
- Add the lettuce and the diced beetroot, then toss well to combine with the dressing.
- Slice the flammekueche and drizzle with some honey as preferred.
- Serve the potatoes and the salad alongside.
