Creamy Mushroom, Potato and Brie Tartiflette
with endive, pear & fennel salad- Melk (inclusief lactose)
- Noten
- Walnoten
- Pecannoten
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
This recipe provides 611 grams of vegetables per portion.
Ingredients
250 g
Potatoes
125 g
Chestnut mushrooms
100 g
Oyster mushrooms
½ piece
Garlic
½ piece
Onion
2.5 g
Fresh thyme
(May be present: Selderij)
50 g
Creamy French brie
(Contains: Melk (inclusief lactose))
½ piece
Fennel
½ piece
Pear
1 piece
Endive
2.5 g
Fresh tarragon
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
50 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Pinda's, Noten, Sesamzaad)
10 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
¼ tablespoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Wash the potatoes and cut into 0.5 cm slices.
- Add the potatoes and cream to a pot or saucepan and boil on medium-high heat for 4 - 5 minutes. Turn off the heat when done and set aside. Season with salt and pepper.
- Slice the chestnut mushrooms and pull apart the oyster mushrooms.
- Heat a drizzle of olive oil in a lidded frying pan. Fry both types of mushrooms over high heat for 6 - 8 minutes or until brown.
- Crush or mince the garlic. Cut the onion into half rings.
- Strip off the thyme leaves and discard the stalks.
- Remove the mushrooms from the pan and add the garlic, onion, and thyme. Fry for 1 - 2 minutes over medium-high heat.
- Slice the brie.
- Assemble the first layer of the tartiflette. Arrange half of the potato slices in a baking dish. Spread half of the mushrooms evenly on top.
- Repeat this one more time to create a second layer. Spread over the matured cheese and place the rest of the brie on top.
- Bake the tartiflette for 15 minutes.
- In a frying pan, toast the pecans and walnuts for 1 - 2 minutes until golden brown. Remove from the pan and set aside.
- Quarter the fennel and remove the tough core, then chop the fennel into strips.
- Heat a drizzle of olive oil in the same frying pan as the nuts and fry the fennel for 4 - 6 minutes over medium-high heat. Season with salt and pepper.
- Peel and core the pear then cut into pieces.
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core. Cut into big chunks.
- Roughly chop the tarragon.
- In a salad bowl, mix the extra virgin olive oil, mustard, balsamic vinegar and honey, then season with salt and pepper.
- Add the endive, fennel, raisins, pear, tarragon and nuts to the salad bowl and mix well with the dressing.
- Serve the tartiflette and salad on the table.
- Cut the tartiflette into squares and serve on a plate.
- Serve the salad next to the tartiflette.
