1 sheet puff pastry
200 g burrata cheese
250 g chicory
1 garlic clove
Boil the chicory, then toss in a pan in which the garlic has been sautéed. Add a pinch of chili peppercut into pieces and salt. Remove the garlic and allow the vegetables to cool. Arrange the chicory and the shredded burrata cheese on the puff pastry sheet. Form into a nest shape.
Bake at 200°C (390°F) in a preheated oven for 30 minutes until the pastry is golden brown.