Chicory tart

Preheat oven to 200°C/400°F/gasmark 4. Grease an ovenproof dish or large springform pan with butter and line with pastry squares; bake in oven 5 minutes. Dice chicory (remove core if desired), dice onion and bacon. In a pan, melt butter and fry bacon and onion over low heat. Add chicory and braise about 5 minutes, then fry until all the moisture has evaporated. Season with salt and pepper. Spoon mixture into pastry crust. Next, whisk together eggs, sour cream and one-half of the grated cheese and pour over chicory mixture. Finish by sprinkling with the rest of the grated cheese. Bake 20 minutes, or until done. Served hot, this chicory tart is delicious with a fresh salad. Or serve cold in small slices for a tasty appetiser. Enjoy!

1 packet of frozen pastry squares
500g chicory
50g butter
300g bacon (for less salt, replace 100g with ham)
3 eggs
1 onion
200g grated cheese
1 carton sour cream (suitable for cooking)
salt and pepper to taste