25 g/1 oz butter, plus extra for greasing
1 kg /2 1/4 lb chicory
2 eggs
300 ml/ 1/2 pintBéchamel Sauce


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a tart tin with butter. Cook the chicory in salted, boiling water for 10 minutes until tender.
2.Drain, squeezing out as much liquid as possible, and chop coarsely. Melt the butter in a frying pan, add the chicory and cook over a low heat, stirring occasionally, for 5 minutes, then remove from the heat.
3.Lightly beat the eggs with a pinch of salt, then stir into the chicory. Stir the chicory mixture into the béchamel sauce and pour into the prepared tin.
4.Place in a roasting tin, add salt boiling water to come about halfway up the side and bake for 45-50 minutes. Leave to stand for 5 minutes, then turn out on to a serving dish.

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