Season: winter, early spring
Ingredients – Serves 4
1 puff pastry disc diameter ca. 25 cm
400g cardoons
3 potatoes
200 g fresh goat cheese
1 onion
2 cloves garlic
2 teaspoons of grated ginger
1 teaspoon of Appeto Virya®
1 teaspoon of thyme
1 teaspoon of oregano
rock salt to taste
extra virgin olive oil
Method
Wash the cardoons thoroughly after cleaning them from the filaments. Boil them in salted water. Peel the potatoes and boil them separately. Finely chop the onion and garlic and let them simmer in a pan with a little water. Chop the cardoons in 3cm slices and add to the pan and dice the potatoes and add, together with the ginger, Appeto Virya®, thyme. Season with salt and oil. Cook for a few minutes to mix the ingredients.
Roll out a round of puff pastry on a baking tray lined with parchment paper and pour the cardoons with potatoes. Distribute them evenly and at the end add the goat cheese, cut into small pieces.
Bake at 180 ° C in the oven for about 20 minutes.
