Ingredients

• 1 jar of hearts of palm
• 1 roll of puff pastry
• 2 tablespoons of oil
• 1 tablespoon of flour
• 3 oz of grated swiss Gruyere cheese

Filling

3 eggs
10 tablespoons of cream
salt and pepper to taste
1 large onion
fresh parsley
1 garlic clove

Preparation

Dice and brown the onion, mash the garlic and chop up the parsley. In a large bowl, whisk the eggs, cream, garlic and parsley. Add the salt and pepper. Add the browned cooled onion and the hearts of palm in chunks. Grease a baking dish and dust it with flour before laying down the puff pastry. Add the filling and bake at approximately 180°C. When the filling is firm and the edges are a little puffed up (about 15 minutes), sprinkle with the grated cheese, let it bake another 30 minutes approximately, lowering the temperature to 160°C. Serve piping hot.