Chicory and Cream Cheese Flan from Brabant

200 g – 7 oz. flour
8 g – 1/3 oz yeast
1 dl – 3,3 fl. oz. milk
30 g – 1 oz. butter
1 egg
0.25 ts salt

For the filling:
400 g – 14 oz. chicons (Chicory, Belgian Endive)
30 g – 1 oz. butter
100 g – 3,5 oz. cream cheese
2 eggs
1 dl – 3,3 fl. oz. double cream
Salt, pepper

Preparation:
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 (1 oz.) 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.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).