Endive pie

Name: endive pie
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 6 slice cream butter puff pastry freezer; 1 onion; 85 g salted cashew nuts container of 170 g; 2 el mild olive oil; 700 g chilled cut endive; 4 medium sized egg; 125 g crème fraiche light cup; 150 g grated young mature cheese

Hearty cake with endive, cashew nuts, cheese and crème fraiche light.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ºC.
Let the dough slices thaw.
Chop the onion and chop the cashew nuts coarsely.
Place the dough slices on a baking sheet covered with baking paper. Let the edges touch each other and press them.
Heat the oil in a frying pan and fry the onion for 3 minutes. Add the endive in 2-3 servings. Let it shrink all the time and make the moisture evaporate.
Sprinkle the cashew nuts and season with salt and pepper.
Beat the eggs with the crème fraîche, cheese and pepper and salt.
Spoon the endive onto the dough. Leave 3 cm from the edges. Fold the dough back to the vegetable.
Pour the egg-cheese mixture over it. Sprinkle with the cheese.
Bake in the middle of the oven for about 30 minutes until golden brown and done.