Plate cake of chicory and gorgonzola

Name: plate cake of chicory and gorgonzola
Total time: 35 min
Yield: 4
Ingredients: 9 paste puff pastry; 6 dried apricots; 2 stump large stalk chicory; 200 ml cr? me fra? che; 3 tablespoon grated mature cheese; 100 gram gorgonzola; 2 tablespoon milk

Ingredients

9 paste puff pastry
6 dried apricots
2 stump large stalk chicory
200 ml cr? me fra? che

3 tablespoon grated mature cheese
100 gram gorgonzola
2 tablespoon milk

Directions

Preheat the oven to 220 degrees.
Let the puff pastry thaw.
Cover a large oven plate with baking paper.
Form a large square of the slices of puff pastry by pressing the slices half a centimeter.
Cut an inch from all sides and place it on the newly formed edge.
Press firmly.
Cut the apricots into small cubes.
Cut the chicory lengthwise into quarters.
Remove the core and cut the quarters diagonally in half.
Brush the puff pastry with the crème fraîche and sprinkle with the grated cheese, apricots, diced Gorgonzola and chicory.
Brush the upright edges with milk.
Bake the plate cake golden brown in the oven for about 20 minutes.
Serve with a winter salad.
Wine tip: a soft, round Pinot Blanc from Alsace.