Tuesday, February 22, 2011

Guest Contribution: Chicory Pie

My good friend, Annerie, just successfully made this Chicory Pie (Witloftaart). She was so proud of it that she posted the photo of the pie on Facebook. Since it does look yummy and I may want to try it out myself one day, I think it's worth posting the recipe here (she doesn't have a blog).
chicory pie
  • 6 slices butter puff pastry (450 g pack, frozen), thawed
  • 3 tablespoons olive oil
  • 4 red onions into rings
  • 500 g chicory 
  • 300 g cream brie, chopped
  • 3 teaspoons oregano

Material:  Parchment paper

  1. Preheat the oven to 200 ° C. Line a baking plate with parchment paper. Put the slices of puff pastry into a rectangle, with the floured side down. Let them overlap and press the seams tightly. Prick holes in the dough with a fork.  Bake 10 minutes in the middle of the oven.
  2. Meanwhile, heat the oil in a frying pan and stir fry the onion on medium heat for 10 minutes Cut the bottom of the chicory and halve them in length. Remove the hard core. Cut into strips. Add to the onion and fry for 5 minutes. Sprinkle with salt and pepper.
  3. Spoon the mixture onto the puff pastry. Divide the brie and oregano on top. Bake for 20 minutes in the oven. Serve with a green salad.
 Tip: Replace the brie by a blue cheese for an extra spicy pie.

Suggestion for mixed green salad:
Rocket salad
Cucumber – small cubes
White seedless grapes – in quarters
Spring onion


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