Fennel pie with blueberry cheese

Name: fennel pie with blueberry cheese
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Dutch
Ingredients: 1 great fennel bulb; 1,5 el olive oil; 1 puff pastry bottom for savory pie (coolers); 1 cup creme fraiche 125 ml; 150 g bluefin cheese in small pieces

A tasty Dutch recipe. The starter contains the following ingredients: fennel bulb, olive oil, puff pastry bottom (for savory pie (chilled fresh)), crème fraîche (125 ml) and bluefin cheese (in small pieces).

Ingredients

Kitchen Stuff

baking paper

Directions

Cut the green of the fennel. Chop finely and store in the refrigerator until use. Cut the fennel bulb into thin slices. Heat the oil in a frying pan, spoon the fennel bulb through it and sprinkle with salt. Put the lid on the pan and fry the fennel in 8 minutes until al dente. Allow to cool.
Preheat the oven to 200 ° C. Spread the cake base on a baking sheet covered with parchment paper. Brush the bottom with the crème fraîche. Divide the fennel over the bottom. Divide the cheese over the cake.
Put the baking sheet in the middle of the oven and bake the cake in about 20 minutes until golden brown and done. Allow to cool for 5 minutes. Sprinkle the fennel green over it and cut the pie into points. Serve lukewarm.