Salad cake

Ingredients for 4 servings:

• 250 g puff pastry (ready-made product)
• 100 g arugula
• 1 chicory
• 1 bunch of spring onions
• 1 onion(s)
• 2 tbsp olive oil
• 1 tea bag (fennel tea), the contents
• 1 tbsp dill, chopped
• 2 eggs
• 200 g mountain cheese, grated
• 200 g sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the arugula, chicory, and spring onions. Roughly chop the arugula, then cut the chicory and spring onions into thin strips. Peel and roughly chop the onion. Heat oil in a pan. Sauté the onion, spring onions, and chicory until translucent, stirring constantly, then let cool slightly. In a bowl, mix the sour cream, eggs, and cheese; season with a little salt, pepper, dill, and fennel. Add the sautéed vegetables and arugula and mix well. Place the puff pastry in a quiche or springform pan rinsed with cold water. Pour in the mixture and smooth it down. Bake the salad tart in the center of the oven (convection oven at approximately 170°C) for about 35 minutes. Let cool slightly before serving.