Upside-down Chicory Tart
This savory tart combines the slight bitterness of chicory with the rich creaminess of Stilton cheese, all encased in buttery, flaky puff pastry. A hint of caramelization adds a touch of sweetness to balance the flavors, making each slice a delightful combination of textures and tastes. Serve alongside a crisp winter salad for a delightful meal that's sure to impress your guests.
— Constant Cookbook
Ingredients
- lemon
- 5-6 heads of white chicory , halved lengthways
- small knob of butter
- 2 tbsp golden caster sugar
- 100g Stilton , crumbled into large chunks
- 375g block all-butter puff pastry
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Bring a pan of salted water to the boil, cut the lemon in half, squeeze the juice into the water, then drop in the lemon halves. Boil the chicory for 2-3 mins until just wilted. Scoop the chicory into a bowl of iced water, then drain and sit on kitchen paper to absorb all the excess liquid.
- Heat the butter and sugar in an ovenproof frying pan, about 20cm in diameter. Cook for 4-5 mins until the sugar is turning golden and caramelising, then turn off the heat. Cram the chicory, cut-side down, in the caramel. Roll out the pastry on a lightly floured surface and cut to fit the pan. Scatter the cheese over the chicory, then drape over the pastry, tucking it down at the sides. Bake for 25-30 mins until the pastry is golden brown. Leave to rest for 5 mins before turning out onto a plate. Serve in slices with a side salad of winter leaves and walnuts.
Cook Time
40M
Prep Time
PT20M
Nutrition
- Calories: 353 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 11 grams sugar
- Protein Content: 9 grams protein
- Sodium Content: 0.85 milligram of sodium
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