Chicory cake with cherry tomatoes and farmhouse cheese

Name: chicory cake with cherry tomatoes and farmhouse cheese
Total time: 20 min
Yield: 4
Ingredients: 6 slice frozen puff pastry thawed; 6 stump chicory approx. 600 g; 4 egg; 200 milliliters cooking cream; 200 milliliters creme fraiche; 1 teaspoon curry powder; 200 gram mature farm cheese grated; 1 cut old bread crumbled, without crust; 250 gram cherry / Christmas halved; 2 tablespoon pine nuts

Try this chicory pie with cherry tomatoes and farmhouse cheese

Ingredients

Directions

Preheat the oven to 200 ° C. Line the spring mold with the dough and press the dough edges together well.
Prick holes in the dough with a fork here and there. Put the mold with the dough in the fridge.
Cook the chicory stalks for 3 minutes, drain and drain well.
Beat the eggs with salt, pepper, the cream and the curry powder. Mix in half of the cheese.
Halve the stalks of chicory in the length. Mix the rest of the cheese with the bread crumbs and spread this mixture over the dough base.
Place the chicory in a star shape, divide the cherry / Christmas in between and pour the egg mixture over it.
Fry the cake in the middle of the oven in about 40 minutes until golden brown and done.
Roast the pine nuts in a dry hot frying pan until golden brown and sprinkle over the cake before serving.