sage Archives

Savoury bake

Autumn tabouleh

Chicory and gorgonzola cake

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

200 g savoury biscuit crumbs
200 g butter, melted
500 g smooth cream cheese
8 organic eggs
32 g flour
2 x 250 g tub crème fraîche
2 chicory bulbs
10 sage leaves
300 g Gorgonzola

Method

Preheat the oven to 180ºC.
Combine 200g fine savoury biscuit crumbs with 200g butter, melted.
Line the base of a deep 20 x 10cm loose-bottomed cake pan with the crumb mixture. Press down then refrigerate to set.
Combine cream cheese with organic eggs. Add flour and crème fraîche, then combine until smooth.
Slice chicory (endive) bulbs into quarters, keeping the leaves together.
Remove the pan from the refrigerator then add the chicory to the bottom of the pan.
Top with the cream-cheese mixture and sage leaves. Crumble over Gorgonzola then bake for 1 hour, or until set and golden brown.
Allow to cool slightly then serve.

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Chicory and gorgonzola cake

Chicory and gorgonzola cake

Ingredients

Method