Paksoi au gratin with goat cheese

Name: Paksoi au gratin with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Heads (approx. 500 g each) Paksoi; 4 Tomatoes; 1 Onion; 2 (150 g each) Rolls of cream cheese made from 100 % goat's milk; 8 discs Bacon; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 50 g black olives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Heads (approx. 500 g each) Paksoi
4 Tomatoes
1 Onion
2 (150 g each) Rolls of cream cheese made from 100 % goat's milk
8 discs Bacon
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
50 g black olives

Directions

1
Remove the paksoi leaves from the stalk, wash and drain. Cut white stem ends into strips, green into large pieces. Wash, clean, quarter and seed the tomatoes. Cut the flesh into pieces.
2
Peel and finely chop the onion. Cut cheese rolls into 4 thalers each. Wrap 1 slice of bacon around each roll. Heat olive oil. Fry onion and white stalk strips in it. Add remaining paksoi and tomatoes.
3
Season with salt and pepper. Deglaze with broth, bring to the boil briefly. Fold in olives. Pour into 4 ovenproof moulds, spread 2 cheese taler on each. Grind pepper on top. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4, better under the hot grill) for about 5 minutes.