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Josh Mihaylo
The chicory tart of natalie janse
Try this chicory tart from Natalie Janse
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Ingredients
Directions
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Preheat the oven to 200 degrees Celsius. Halve the chicory stalks lengthwise and take out the bitter core.
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Melt the butter and fry the chicory stalks.
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Line the bottom and the raised edge of the greased mold with the dough.
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Brush the dough base with crème fraîche and sprinkle with pepper. Divide the chicory over the bottom. Cut the stalks into a few more pieces if necessary. The whole dough base must be made with chicory.
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Sprinkle the chicory cake with cheese and spread the walnuts over it.
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Put the cake in the oven for 25 minutes.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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