Ingredients
- 500 g Belgian endive
- 150 g Appenzeller cheese
- 30 g pumpkin seeds
- a roll of fresh puff pastry
- butter
- salt
- pepper
For the recipe for the crumbly cake with endive and cheese, clean the Belgian endive, puff it, chop it and sauté it in a pan with a knob of butter, add salt and pepper. Cut the Appenzeller into small pieces. Toast the pumpkin seeds in a hot pan for a few minutes. Unroll the puff pastry, place it on a plate with its parchment paper, distribute over half of the seeds, the sautéed Belgian and the rest of the seeds. Bake at 200 ° C for 10 ', then take out of the oven, add the cheese and bake again for another 10' at 180 ° C.
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