- 200 g savoury biscuit crumbs
- 200 g butter, melted
- 500 g smooth cream cheese
- 8 organic eggs
- 32 g flour
- 2 x 250 g tub crème fraîche
- 2 chicory bulbs
- 10 sage leaves
- 300 g Gorgonzola
Preheat the oven to 180ºC.
Combine 200g fine savoury biscuit crumbs with 200g butter, melted.
Line the base of a deep 20 x 10cm loose-bottomed cake pan with the crumb mixture. Press down then refrigerate to set.
Combine cream cheese with organic eggs. Add flour and crème fraîche, then combine until smooth.
Slice chicory (endive) bulbs into quarters, keeping the leaves together.
Remove the pan from the refrigerator then add the chicory to the bottom of the pan.
Top with the cream-cheese mixture and sage leaves. Crumble over Gorgonzola then bake for 1 hour, or until set and golden brown.
Allow to cool slightly then serve.