Cooks in: 1h
Levels: Medium
List of Ingredients
- 1/2 LB. of puff pastry
- 1/2 LB. of chicory, cleaned
- 1/2 LB. of boiled borlotti beans
- 6.5 OZ. of fontina cheese
- 6.5 OZ. of leeks
- 1 of egg yolk
- Garlic
- Extravirgin olive oil
- Salt
Method
1
Remove the green part and outer layer of the leeks and slice them. Cut the chicory into strips.
2
Sauté the leeks in 2 tablespoons of olive oil, then add the chicory, stir, and let simmer for 10-12 minutes, adding salt toward the end. Let it cool, then mix with the diced fontina cheese and 1 clove of crushed garlic.|Coarsely mash the borlotti beans with a fork and combine with the chicory mixture.
3
Spread the puff pastry out on a sheet of parchment paper to form a disc (14-inch diameter).
4
Place the vegetable cheese mixture in the center, then fold up the sides and flip it over to create the strudel.
5
Brush the strudel with the egg yolk and score grid lines into the top with a knife. Bake at 350°F for about 30 minutes, then serve hot or warm.