Radicchio Roquefort Camembert tart

Ingredients for 4 servings:

• 250 g flour
• 150 g butter
• 2 eggs, size M
• 400 g radicchio, approx.
• 2 onions
• 1 garlic clove(s)
• 1 chili pepper(s)
• 80 g Camembert(s)
• 65 g Roquefort
• 100 ml cream
• possibly milk
• 1 tbsp sugar
• 1 tbsp balsamic vinegar, dark
• Oil, neutral, e.g. rapeseed or sunflower oil
• salt and pepper
• nutmeg
• Pepper berries, pink

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 5 minutes

vegetarian

This recipe can be used in a 28 cm springform pan for 4 people as a main course or served as a snack for 8 people. Knead the flour with the butter, an egg and a pinch of salt to form a smooth dough, wrap in cling film and chill for at least 30 minutes. Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan oven). Press the chilled dough into a baking pan lined with baking paper, making sure it is thin and even, including the edges, until all the dough is used. Prick the dough all over with a fork to create lots of holes. Blind bake, i.e. place a sheet of baking paper over the dough, weigh it down with dried pulses, pasta or rice and bake on the lowest rack for about 20 minutes. Remove from the oven, remove the paper and pulses and let cool slightly. Meanwhile, cut the radicchio into strips about 1 cm wide and wash well. Dice the cheese. Peel the onions and garlic, deseed the chili pepper, and dice them as finely as possible. Sauté the onions, garlic, and chili in oil until translucent, but none of the onions brown. Caramelize lightly with sugar and deglaze with balsamic vinegar. Mix the remaining egg with the cream and, if desired, a little milk. Add a little salt, plenty of pepper, and nutmeg, if desired, and add the cheese. Mix the radicchio strips with the slightly cooled, caramelized garlic and chili onions. Place about 1/3 of the mixture into the pie dish and drizzle with some of the egg, cream, and cheese topping. Add more radicchio, then more topping, and repeat until all is used up. Finish with the cheese topping. Bake for another 25 minutes at the above temperature on the middle rack of the oven. Sprinkle with fresh pink pepper before serving. Tip: A little provolone also works well, or as a substitute for half of each of the other two cheeses.