Plate pie with celeriac, chicory, pear and gorgonzola

Name: plate pie with celeriac, chicory, pear and gorgonzola
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 role fresh puff pastry; 125 g creme fraiche; 1 small celeriac; 3 sprout chicory; 150 g gorgonzola; 2 Conference pear or every pear; 50 g unroasted walnuts

Plate pie of puff pastry with crème fraîche, celeriac, chicory, gorgonzola, pear and walnuts.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Roll out the puff pastry with the baking paper over a baking tray. Divide the crème fraîche over it.
Peel the celeriac and cut into 1 cm cubes. Cut the underside of the stalk chicory and cut the chicory in half.
Remove the hard core. Cut half the stumps in half lengthwise.
Spread the celeriac and the chicory over the puff pastry. Remove the crust from the gorgonzola and cut the cheese into cubes.
Distribute over the vegetable. Bake the plate cake in the oven for about 25 minutes until done.
Peel the pears, remove the core and cut the flesh into cubes. Divide with the walnuts over the cake.