Chicory Roquefort Tortellini

Ingredients

• 150 g flour
• 1 pinch salt
• 1 egg yolk
• 75 g butter
• 1 chicory
• 1 tbsp finely chopped parsley
• 100 g Roquefort cheese
• 1 egg
• 1 tbsp Crème fraîche
• Pepper

Instructions

1. 1.

   For the dough, knead flour, salt, egg yolk and diced butter. Divide the dough into four portions and press into four greased tartlet tins; chill for about 1 hour.

2. 2.

   Wash the chicory, cut it lengthwise in half, remove the core and slice into ~1 cm pieces. Blanch the chicory in boiling salted water for about 1 minute, then drain, shock in cold water and let dry.

3. 3.

   Dice the Roquefort small. Mix chicory, parsley, Roquefort, egg and crème fraîche; season with pepper. Spoon the mixture onto the dough bases and bake in a preheated oven at 200 °C for about 25 minutes until golden brown.