Crispy potato, blue cheese and red onion domes with warm pear nutmeg cream

Name: Crispy potato, blue cheese and red onion domes with warm pear nutmeg cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 14 oz potato; 1/2 cup red onion; 3 oz blue cheese; 1 egg; 2 1/2 tbsp rice flour; 2 tbsp olive oil; 2 tsp fresh thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup pear; 1/2 cup plain Greek yogurt; 2 tsp butter; 1/4 tsp nutmeg; 2 tsp lemon juice

An original snack of small baked domes made with grated potato, red onion and blue cheese, with golden edges and a tender center. They are served with a warm pear, yogurt and nutmeg cream for a soft, fragrant and lightly sweet contrast.

20 minPrep

25 minCook

45 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

400 g potato (pelada and grated gruesa)
80 g red onion (chopped finely)
90 g blue cheese (desmenuzado)
1 unit egg (lightly beaten)
20 g rice flour (for ligar)
30 ml olive oil (divided, for the mezcla and the molde)
4 g fresh thyme (solo the leaves)
3 g salt (or to taste)
1 g black pepper (freshly ground)
160 g pear (pelada and diced small)
120 g plain Greek yogurt (for the cream)
10 g butter (for cocinar the pera)
1 g nutmeg (freshly grated if possible)
10 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

255 kcal

Calories

8.2 g

Protein

21.4 g

Carbs

15.6 g

Fat

2.7 g

Fiber

18.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a muffin tin or cavity tray with 1 tablespoon (15 ml) of the olive oil.
2
Place the grated potato in a clean kitchen towel and squeeze it very well to remove as much liquid as possible. Transfer the potato to a large bowl.
3
Add the red onion, crumbled blue cheese, beaten egg, rice flour, thyme leaves, salt, black pepper, and the remaining tablespoon of olive oil to the bowl. Mix until combined.
4
Divide the mixture among 8 muffin cups, pressing with your fingers or a spoon to form small compact domes.
5
Bake for 22 to 25 minutes at 220 °C / 425 °F, until the edges are golden and crisp and the tops are fully cooked.
6
Meanwhile, melt the butter in a small skillet over medium heat. Add the diced pear and cook for 4 to 5 minutes, stirring, until softened but not falling apart.
7
Add the nutmeg and lemon juice to the pear, stir for 30 seconds, and remove from the heat. Fold in the Greek yogurt and stir until you have a warm, smooth cream.
8
Let the domes rest for 3 minutes after baking, carefully unmold them, and serve hot with the warm pear nutmeg cream.
9
If desired, finish with a few extra thyme leaves on top before serving.

Chef tips

Squeezing the potato well is key for crisp domes. If your blue cheese is very salty, slightly reduce the salt in the mixture.

Substitutions

You can swap the pear for a firm apple. The blue cheese can be replaced with mild gorgonzola or a similar blue-veined cheese. Rice flour can be replaced with cornstarch in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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