Endive cake with cashew nuts

Name: endive cake with cashew nuts
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 5 slice frozen puff pastry thawed; 1 crop endive approx. 650 g; 3 medium sized egg; 125 ml fresh cream; 100 g unsalted cashew nuts; 150 g grated old cheese; 6 tomato; 3 el salad dressing garlic bottle of 270 ml

A tasty recipe. The vegetarian main course contains the following ingredients: deep-frozen puff pastry (thawed) and medium-sized egg.

Ingredients

Kitchen Stuff

1 rolling pin
1 quiche mold (Ø 24 cm)

Directions

Preheat the oven to 200 ºC.
Place slices of puff pastry on top of each other and roll out into a round dough piece of approx. 30 cm diameter.
Grease the quiche mold and cover with the dough. Prick holes in the dough bottom with a fork.
Cut endive into strips, wash and let down in moderate heat for 5 minutes with hanging water in a frying pan. Allow endive to drain well in colander.
In the bowl, beat eggs with whipped cream, salt and pepper. Create endive, nuts and cheese.
Repeat the egg mixture in a pie dish and sprinkle the cheese over it.
Cake in oven in 25-35 min. Golden brown and cooked.
Meanwhile, cut tomatoes into thin slices and sprinkle with salad dressing.
Andijvietaart served in points with tomato salad.