Summary

Ingredients

• 2 chicory
• 2 tablespoon powdered sugar
• 4 tablespoon, leveled balsamic vinegar
• 2 stalks rosemary, fresh
• 3 tablespoon sunflower oil
• salt
• Pepper from the grinder
• 2 clove (s) garlic, finely chopped
• 1 onion (s), finely chopped
• 200 cl sour cream or sour cream
• 200 g oat cream cheese
• 2 small egg (s)
• 1 pack strudel sheets
• 2 sprigs thyme, fresh, alternatively dried
• 6 teaspoons honey
• 2 pear (s)
• Cinnamon powder
• Clove powder
• 1 tablespoon spice (s) (coriander, caraway seeds, pepper), whole grains, freshly ground
• 1 teaspoon curry
• 1 splash lemon juice, freshly squeezed

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Instructions

1. Caramelized chicory:
2. Divide the chicory into individual leaves, wash and drain on kitchen paper.
3. Heat the oil in a pan and fry the chicory leaves until light brown. Add the rosemary and garlic. Dust the chicory leaves with powdered sugar, caramelize lightly, season with salt, pepper and balsamic vinegar and simmer for 1 to 2 minutes.
4. Goat cheese filling:
5. Fry the onion in oil until light brown, add the garlic, fry briefly and put the pan aside.
6. Mix the sour cream and eggs in a bowl, crumble in the goat cream cheese, fold in the garlic and onion and season with salt and pepper.
7. Take the strudel pastry sheets out of the refrigerator and let rest unopened for about 10 minutes.
8. Pluck the leaves from the thyme branches and cut finely.
9. Preheat the oven to 175 ° C.
10. Grease eight hollows in a muffin tin. Cut four strudel pastry sheets into four squares each and brush thinly with oil. Place two squares of dough slightly offset on top of each other in each hollow of the muffin tin. Distribute the filling on the squares, drizzle with honey, sprinkle with thyme and bake in a preheated oven at 175 degrees for about 10-15 minutes.
11. Birnenmus:
12. Boil the pears in a little water for 10 minutes with the clove and cinnamon until soft. When they are cold, puree. Finely grind the spice grains and curry in a mortar. Put the pear puree in a bowl and mix with the spices and a squeeze of lemon juice.
13. Serving:
14. Place the baked goat cheese on the caramelized chicory and garnish with pear puree.