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Sep 26

Cheese platter idea: Raclette in brik pastry with rosemary and black garlic

Category, DifficultyBeginner

Recipe by Phoebe Wood for delicious.com.au

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 50g unsalted butter
 2 rosemary sprigs (leaves picked)
 3 black garlic cloves
 4 sheets brik pastry (thin, flaky North African pastry)
 300g raclette cheese (coarsely grated)
 Lime and pistachio dukkah, honeycomb and cornichons (to serve)
1

Preheat oven to 200°C. Place the butter, rosemary and garlic in a pan over low heat, swirling to melt butter.

2

Crush garlic with a fork. Brush each pastry sheet with butter and use to line a 20cm springform cake pan, stacking one on top of another.

3

Press raclette into the centre of the pastry and fold pastry over the top.

4

Brush pastry top with any remaining butter.

5

Place on a baking tray in oven. Bake for 20 minutes or until crisp and golden.

6

Serve with dukkah, honeycomb and cornichons.

Enjoy!

Ingredients

 50g unsalted butter
 2 rosemary sprigs (leaves picked)
 3 black garlic cloves
 4 sheets brik pastry (thin, flaky North African pastry)
 300g raclette cheese (coarsely grated)
 Lime and pistachio dukkah, honeycomb and cornichons (to serve)

Directions

1

Preheat oven to 200°C. Place the butter, rosemary and garlic in a pan over low heat, swirling to melt butter.

2

Crush garlic with a fork. Brush each pastry sheet with butter and use to line a 20cm springform cake pan, stacking one on top of another.

3

Press raclette into the centre of the pastry and fold pastry over the top.

4

Brush pastry top with any remaining butter.

5

Place on a baking tray in oven. Bake for 20 minutes or until crisp and golden.

6

Serve with dukkah, honeycomb and cornichons.

Cheese platter idea: Raclette in brik pastry with rosemary and black garlic

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