6
PORTIONS
Ingredients
150g kumara
4 eggs
100g crème fraiche
100g soft goat’s cheese
50g pine nuts, ground finely
2 tbsp standard flour
100ml milk
½ tsp fresh thyme, finely chopped
½ tsp ground black pepper
50g olives, pitted and roughly chopped
Ingredients provided by:
Method
Preheat oven to 180°C. Grease an 18cm x 10cm baking dish.
Peel kumara then cut into small cubes. Blanch kumara cubes in boiling salted water until tender. Remove and refresh in ice-cold water before drying with paper towels.
Whisk the eggs until thoroughly beaten, then whisk in the crème fraiche and goat’s cheese. Add ground pine nuts and flour, whisking to ensure there are no flour lumps. Add milk
chopped thyme, chopped olives and black pepper and kumara.
Pour into prepared baking dish.
Bake for 35-45 minutes, or until golden brown and set. Serve warm.
Wine match; 2018 te Pa Reserve Collection Hillside Sauvignon Blanc
