Broccoli cake with cashew nuts and blue cheese

Ingredients for 1 servings:

• 200 g puff pastry, from the refrigerated section
• 150 g blue cheese, e.g. Cambozola or Gorgonzola
• 250 g broccoli florets
• 125 ml sour cream
• 3 m.-sized eggs
• 100 g cashew nuts
• 50 g Pecorino or Parmesan, grated
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian starter or snack, for a 24cm springform or tart tin

Prepare a 24cm springform pan or tart pan. Preheat the oven to 220°C (top/bottom heat). Divide the broccoli into florets. Blanch them in salted water for 5 minutes, drain, and let cool. Slice the cheese. Place the puff pastry in the baking pan and pierce the base several times with a fork. Cover with half of the cheese. Sprinkle with half of the nuts, then arrange the broccoli florets on top. Beat the sour cream with the eggs. Season with pepper and salt and pour into the pan. Sprinkle with the remaining nuts and top with the other half of the cheese. Sprinkle with the Pecorino or Parmesan cheese and bake for about 25 minutes at 220°C (425°F) on the middle rack. Let cool for about 15 minutes before serving.