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Ingredients
Rosemary crust
- 180 g plain flour, plus extra for dusting
- 1 sprig fresh rosemary, leaves only
- 1 pinch salt
- 1 pinch ground black pepper
- 120 g unsalted butter, chilled, cut into pieces (1 cm)
- 90 g water
Kumara filling
- 40 g walnuts
- 500 g water
- 800 g kumara, peeled and cut into pieces (2 cm)
- 2 eschalots, cut into halves
- 2 garlic cloves, peeled
- 80 g unsalted butter, cut into pieces
- 120 g milk
- 2 eggs
- ½ tsp salt
- 2 pinches ground black pepper
- 2 pinches sea salt flakes (optional)
- Nutrition
- per 1 portion
- Calories
- 1102.7 kJ / 262.6 kcal
- Protein
- 5 g
- Carbohydrates
- 21.2 g
- Fat
- 17.2 g
- Saturated Fat
- 9.6 g
- Fibre
- 2.9 g
- Sodium
- 155.4 mg