Chicory pie

Name: chicory pie
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 stump chicory; 12 paste frozen puff pastry thawed; 2 el traditional olive oil; 250 ml creme fraiche; 12 anchovy fillets in canned oil; 2 bulb Mozzarella; 4 el Grana Padano cheese shavings or another grated spicy cheese; 10 el balsamic vinegar

A tasty recipe. The main course contains the following ingredients: fish, frozen puff pastry (thawed), traditional olive oil, crème fraîche and anchovy fillets in canned oil.

Ingredients

Kitchen Stuff

1 baking tray

Directions

Preheat the oven to 225 ºC.
Remove the tips of the chicory bushes and cut the bushes in quarter lengthwise.
Place the slices of puff pastry in a rectangle on the greased baking sheet. Press the seams of the dough together well.
Fold the edges of the dough in 1 centimeter and press them. Brush the edges with the oil.
Brush the dough base with the crème fraîche, but leave the edges free.
Halve the anchovy fillets. Cut the mozzarella into slices.
Spread the anchovy fillets, the chicory, the mozzarella and the grated cheese over the dough base.
Fry the chicory cake in the middle of the oven for 15-20 minutes until it is golden brown and done.
In a small pan, heat the balsamic vinegar over medium heat and leave to cook for 5 minutes, until it has the thickness of syrup.
Remove the chicory pie from the oven and transfer the balsamic syrup. Season with (freshly ground) pepper.