Potato, artichoke, black pudding and brie torte with sautéed kale

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Preparation time
30 mins to 1 hour

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Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the potato dauphinoise

  • 1 garlic bulb
  • 250ml/9fl oz full-fat milk
  • 250ml/9fl oz double cream
  • 100g/3½oz unsalted butter, plus extra for greasing
  • 2 sprigs fresh thyme
  • 750g/1lb 10oz floury potatoes, such as Maris Piper, peeled and sliced
  • salt and freshly ground black pepper

For the potato, artichoke, black pudding and brie torte

  • 2 large circles potato dauphinoise (as above)
  • 8 pre-cooked globe artichoke hearts
  • 2 slices black pudding
  • 150g/5½oz Brie
  • 4 slices Parma ham
  • 200g/7oz all-butter puff pastry
  • 1 free-range egg and 1 yolk, lightly beaten, for glazing
  • 1 garlic clove, chopped
  • few sprigs thyme
  • olive oil

For the sautéed kale

  • 30g/1oz unsalted butter
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 6 kale stalks
  • 50ml/2fl oz white wine
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
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