In a pan brown the julienne cut speck with a little oil.
In a non-stick pan with oil cook the escarole over medium heat, adjust for salt and pepper and add the speck. Allow it to cool.
Whisk the eggs with grated cheese, add cream and the mixture of speck end escarole at last.
Line a pie dish with a diameter of 26/28 cm with baking paper, lay the puff pastry on it, add the mixture and bake for 25/40 minutes in a preheated (160°C) fan-oven. When cooked remove from oven.
Serve warm with a delicate cheese sauce or at room temperature.
60
4
Medium
Side Dishes
