Flamische aux Chicons

Ingredients
THE PASTRY:


 * 200 g Flour
 * 8 g Yeast
 * 1 dl Milk
 * 30 g Butter
 * 1 Egg
 * 1/4 ts Salt

THE FILLING:


 * 400 g Chicons (Chicory)
 * 30 g Butter
 * 100 g Cream cheese
 * 2 Eggs
 * 1 dl Double cream
 * Salt, pepper

Directions
First prepare the pastry: dilute the yeast in warmed milk and melt the butter. Sift the flour in a large bowl and add gradually the milk and yeast mixture and melted butter. Beat in the egg and salt. Knead the dough vigorously, shape it into a ball, wrap it in greaseproof paper and leave it to rise in a warmish place for 2 hours. Meanwhile chop the chicons finely and stew them gently in 30 g butter for about 10 minutes. In a bowl, whisk the eggs with the cream, add the cream cheese and season with salt and pepper. Roll out the pastry fairly thin, line a pie plate or flan dish with it, and prick the surface with a fork. Spread the chicons over the pastry and pour the cream mixture over them. Cook in a moderately hot oven for 15-20 minutes or until the flan has set and browned.