AUTUMN CAMEMBERT TARTIFLETTE By Chef Joseph Fallowfield
SERVES 2-4
COOKING TIME 40 MINS
PREP TIME 20 MINS
INGREDIENTS 500g
Floury potatoes Double cream
500ml
1
Onion
6 4
Rashers of smoked bacon
Cloves of garlic
660g
Cricket St. Thomas Camembert
Splah of white wine
METHOD 1. Thinly slice the onion and finely chop the garlic. Sweat this down alongside the diced bacon on a medium heat with a splash of vegetable oil. 2. Finely slice the potato and mix all the ingredients together, including the cream. 3. Layer the mixture in a roasting tray including intermittent layers of sliced Cricket St Thomas Camembert . Finish with a layer of the Camembert. 4. Bake in a oven at 140 o C for approximately 40 mins. Serving suggestion Plate and serve with seasonal watercress . *Allergens: Milk, Sulphites.
Available in 220g
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