Savory broccoli, chicory, and hazelnut puff pastry cake

Ingredients for 4 servings:

• 275 g puff pastry
• 2 spring onions
• 3 chicory
• ½ head of broccoli
• 3 m.-sized eggs
• 100 g sour cream
• 20 g hazelnuts
• 50 g cheese
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Place the puff pastry in a round baking dish. Do not roll it out or press it, as this will prevent the dough from rising properly. Trim off any excess dough with a knife and cut into strips approximately 1 cm thick. Set the strips aside. Prick the dough several times with a fork. Finely chop the spring onions and spread them on the dough. Remove the leaves from the chicory, wash them, and blanch them for about 3 minutes, then place them on the dough in the dish. Separate the broccoli florets, wash them, and blanch them for 1 minute. Meanwhile, beat the eggs in a bowl, remove one egg yolk, and set aside. Add the sour cream, salt, pepper, and nutmeg to the bowl and mix everything together. Pour the egg mixture evenly over the chicory. Sprinkle half of the grated cheese on top. Chop the hazelnuts and spread 2/3 of them over the cheese. Place the broccoli florets in the dish and sprinkle the remaining cheese on top. Arrange the reserved strips of dough over the broccoli florets in a lattice, brush with egg yolk, and sprinkle with the remaining hazelnuts. Bake in a preheated oven at 180°C (350°F) for 20 minutes. If the surface is already starting to turn brown, cover with aluminum foil and finish baking. Serve the cake with a small salad and a dollop of sour cream.