For ➍*2 onions, peeled & chopped finely
5 stalks witloof/endives**, cut into 4, lengthwise***/****
150 g bacon, cubed
2 eggs
5 cl milk
100 g Gruyère (or Emmental) cheese, grated
1 pack puff pastry
nutmeg
salt & pepper
Preheat oven to 200°C.
Beat the eggs and season to taste. Add the milk and half the cheese.
Line a baking tin or dish with baking paper. Put the pastry in, puncture with a fork.*****
Spread the the vegetables into the tin, crossing the witloof leaves. Put the bacon on top. Pour the egg mixture over.
Sprinkle the remaining cheese on top.
Put in the oven for 40 m.
Serve with a small green salad.
Beat the eggs and season to taste. Add the milk and half the cheese.
Line a baking tin or dish with baking paper. Put the pastry in, puncture with a fork.*****
Spread the the vegetables into the tin, crossing the witloof leaves. Put the bacon on top. Pour the egg mixture over.
Sprinkle the remaining cheese on top.
Put in the oven for 40 m.
Serve with a small green salad.
*For a smaller tart (for 2 or as a starter or snack), use 3 endives, 75 g bacon. Use the same amounts for the sauce and cheese.
**Use the best quality witloof available, avoid hydroculture witloof.
***If wanted, you can add 2 stalks blanched celery (or leek), cut into small pieces.
***If wanted, you can add 2 stalks blanched celery (or leek), cut into small pieces.
****If wanted, you can stew the vegetables for 1 or 2 m with a little bit of butter.
*****If wanted, pre-bake the pastry.
