I didn’t really think this one through ahead of time; things just kind of fell together as it went along. I didn’t take time for documentation with photos.
I lined the bottom and sides of individual baking dishes with sliced red potatoes coated with avocado oil and sprinkled with kosher salt.
The filling consisted of: blanched spinach, raw onion, jalapeño, garlic clove and roasted poblano pepper blended together to a purée. To the spinach purée I added chopped artichoke hearts, chunks of Brie, an egg and kosher salt.
These baked for an hour and twenty minutes to an hour and a half before I deemed them done. They started out at 350ºF but time flew by and scheduled mealtime had come and gone, so I kept cranking up the temperature until it was 425ºF with the convection fan on and even resorted to blasting them for the last few minutes under the broiler at the high setting. It was well worth it in the end.
These may have been better eaten as they came, directly out of the individual baking dishes, but I attempted to turn them out onto plates. The layer of potato slices on the bottom of the baking dishes failed to release. Oh well… the time for admiration was past. It was time to eat.