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Bacon, Tomato & Brie Feast

4 hrs 30 mins


Serves 4

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ingredient icon Ingredients

For the potato rosti

  • 2 large floury potatoes, peeled
  • 4 tbsp unsalted clarified butter
  • 4 tbsp sunflower oil
  • sea salt
  • freshly ground black pepper

For the topping

  • 4 slices Brie
  • 16 oven-dried tomatoes, well drained (see below)
  • 16 slices thin-cut-dry-cure smoked streaky bacon
  • handful wild rocket leaves
  • sea salt
  • freshly ground black pepper

For the oven-dried tomatoes

  • 8 plum tomatoes, halved lengthways
  • 4 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 3 bay leaves, cut into strips
  • 6 branches of thyme
  • sea salt
  • freshly ground black pepper
  • 3 tbsp fresh oregano leaves
  • plenty of olive oil to cover the tomatoes, for storing


  • First make the oven-dried tomatoes. This can be done several days in advance. Lay the halved tomatoes, cut side up, onto a wire tray set inside a baking tray. Thinly slice the garlic and press 1 or 2 slices into each tomato half. Sprinkle with 4 tablespoons of olive oil, thyme and bay leaves, salt and pepper.
    Place the tray into a cool 120C oven for about 4 hours (less heat and time for a fan oven). When ready, the tomatoes will be dried and shrunken to about half their original size. Remove and let cool. Pick off the herbs and if not using straight away, place the tomatoes into a clean storage box and completely cover with olive oil and oregano leaves. This can be kept in the fridge for up to a week. Storing will deepen the flavour.
    For the potato rosti, grate the potatoes coarsely into a clean tea towel. Fold the towel over the potato to form a ball and squeeze with your hands to remove as much water as possible.
    Melt the clarified butter and mix with the oil. Heat 4 blini pans and pour a little of the butter and oil into each pan.
    Open the cloth and season the potato. Divide between the pans and fry to a golden brown. Don’t use too high a heat or the centre will not be cooked. If the pan appears dry, add a little oil. Having too little fat in the pan will give a poor colour to the rosti.
    When the first side is golden brown, turn each rosti over, adding more oil as required to finish cooking. Transfer the cooked rosti to a baking tray for reheating later.
    For the toppings, lay the bacon slices onto a tray lined with baking paper and bake in a 200C oven for about 12 minutes until crisp and golden. Take the rosti potatoes (reheated briefly in a hot oven if necessary) and arrange the tomatoes, bacon and cheese on top of each, layering the ingredients as you go. Place the whole thing in the oven to warm through and for the cheese to slightly melt. Take care not to let the cheese melt too much. You can flash the towers in and out of the hot oven to keep the bacon as crisp as possible.
    When hot, serve the feasts on warm plates with a little of the tomato oil around and top off with rocket leaves.