This is a vegetarian take on the classic tartiflette. Potatoes are baked with flavourful goat's cheese, apricots and walnuts. Fresh or dried apricots can be used here.
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4 medium potatoes - peeled and sliced
1 (150g) log goat cheese, sliced
8 tablespoons double cream
6 soft apricots, stones removed and diced
1 handful chopped walnuts
ground black pepper to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 220 C / Gas 7.
Bring a large pan of salted water to the boil; add potatoes and cook until soft, 10 to 20 minutes.
Divide the cooked potato slices between 4 buttered ramekins, then add slices of goat cheese. Pour 2 tablespoons of cream into each, then add some diced apricot and top with a few walnuts. Season with black pepper to taste.