Raclette in brik pastry with rosemary and black garlic

Name: Raclette in brik pastry with rosemary and black garlic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 50g unsalted butter; 2 rosemary sprigs, leaves picked; 3 black garlic cloves; 4 sheets brik pastry (thin, flaky North African pastry – from delis); 300g raclette, coarsely grated; Lime & pistachio dukkah, honeycomb and cornichons, to serve

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Raclette in brik pastry with rosemary and black garlic

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by Phoebe Wood

Nov 13, 2016

Up your cheese plate game with the ultimate crowd pleaser, melted cheese and pastry.

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

Method

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.