Caramelised chicory and onion tarte tatin
- March 2010
- Serves 4
- Hands on time 20 minutes plus 45-50 minutes cooking time
Cooking chicory gives it a more mellow flavour and a melting texture – perfect for this tarte tatin recipe.
- 33.5g (18g saturated)
- 32.8g carbs (9.2g sugars)
- Plain flour, for dusting
- 230g sheet ready-rolled puff pastry
- 50g unsalted butter
- 1 onion, finely sliced
- 25g caster sugar
- Small bunch fresh thyme, leaves picked
- 4-5 white or red chicory, ends trimmed, halved lengthways
- 75g soft goat’s cheese, crumbled, plus extra to serve
- Handful toasted pine nuts
- Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry a little, then trim into a rough 25cm circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.
- Melt half the butter in a 22cm heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.
- Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelised.
- Remove the pan from the heat, scatter the thyme over the caramel, then top with the chicory halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese and most of the pine nuts, then spoon over the onions.
- Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese and pine nuts just before serving.
Raw chicory leaves make for a deliciously sharp winter salad – great with strong and creamy cheeses.
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