Chicory tarts with stilton

Name: chicory tarts with stilton
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 slices buttered puff pastry freezer pack a 10 slices; 3 times 2 shrubs chicory; 4 tablespoons olive oil; 3 twigs thyme; 2 times 100 g stilton (cheese); 100 g peeled walnuts; tray mascarpone a 250 g; 1 tablespoon custard powder; salt and freshly ground black pepper

A tasty recipe. The vegetarian main course contains the following ingredients: buttered puff pastry (frozen pack of 10 slices), chicory, olive oil, thyme, stilton (cheese), peeled walnuts, mascarpone (a 250 g), custard powder and salt and freshly ground black pepper.

Ingredients

Kitchen Stuff

paper towel
baking paper

Directions

Puff pastry on the worktop in approx. 10 minutes. Clean bushes of chicory and halve in length. Fry 2 tablespoons of oil in frying pan. Put the chicory on the cutting edge in a pan and bake in a high heat for about 3 minutes. Add any water to cooking fat if it goes too fast. Cut chicory carefully and bake for approx. 3 minutes until browned brown and al dente. Fry on kitchen paper and allow to cool. Sprinkle thyme leaves from twigs. Stilton crumble. Walnuts coarsely chop. In a bowl of mascarpone stir with custard powder and stir in half of thyme, stilton and walnuts. Cover the baking sheet with parchment paper and place slices of puff pastry on top. Puff pastry cover to 1 cm from edges with mascarpone mixture. Place 3 half bushes of chicory on each slice of puff pastry next to each other, with cutting edge pointing upwards. Stir over stilton, walnuts and thyme and sprinkle oil over it.
Preheat the oven to 200 ° C. Cook until golden brown and cooked in the middle of the oven of chicory tarts for about 25-30 minutes. Place chicory tarts on plates. Serve with fried pears.