Chicory cake with camembert

Name: chicory cake with camembert
Total time: 35 min
Yield: 4
Ingredients: 150 gram flour; 2 tablespoon dried rosemary; 100 gram butter; 2 tablespoon milk; 6 stump chicory; 2 tablespoon butter; 1 tablespoon sugar; 2 twig fresh sage; 150 gram Camembert

Ingredients

Directions

Mix the flour with the rosemary, a pinch of salt and freshly ground pepper. Rub the butter through it with the fingertips into a crumbly dough.
Add the milk or some water and quickly knead to a smooth dough. Cover the dough and leave at least 30 minutes in the refrigerator.
Cut the stalks of chicory lengthwise and remove the hard core.
Heat the butter with the sugar and sage in a pan with lid and place the chicory in it. Leave to simmer gently for about 5 minutes and lightly caramelize. Turn the chicory in between. Allow to cool down.
Preheat the oven to 200 ° C. Roll out the dough into a large piece. Grease the pie shape. Place the dough in the cake pan and press it well into the edges.
Cut the dough just above the edge and put baking paper and the baking tray filling in. Bake the dough in the oven for about 15 minutes until it feels firm but has not yet been discolored. Remove the baking paper with the baking tray filling.
Spread the caramelized chicory over the dough and place the camembert with the cutting edge facing up. Bake the cake for another 15-20 minutes in the oven until the cheese is slightly discolored.
Let cool a little before you cut the cake.