Chicory tarte tatin

Chicory tarte tatin
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 gr rolled puff pastry
  • 50 gr unsalted butter
  • 1 onion
  • 100gr caster sugar
  • 1 tbspn thyme
  • 4 white chicory
  • 75 gr blue cheese
  • 50 gr walnuts
  • 50 gr rocket
Instructions
  1. Preheat the oven to 200°C.
  2. Cook the balsamic reduction until thick and syrupy.
  3. On a floured surface, roll out the pastry a little, then use a dinner plate as a guide cut out the circles you need, just a little larger than your moulds. Keep cool until you need them.
  4. Dice the onion and sweat gently in some butter for 10 minutes until soft and lightly browned. Set aside.
  5. 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.
  6. Pour the caramel in the mould.
  7. Cut the chicory in 4 cm pieces and stand them in the caramel. Spoon the onions on top. Scatter the thyme leaves over the chicory. Season well
  8. Place the pastry discs over the pan and tuck the edges in around the filling, like making a bed. Egg wash the pastry and bake for 30 minutes or until golden and risen.
  9. Remove from the oven and allow to cool in the pan for a few minutes before turning out onto a baking tray lined with baking paper.
  10. Serve the tarte tatin straight away or refrigerate for later use. Sprinkle with a little blue cheese and pine nuts just before serving with some rocket.
Stuff to know
Do not overcook the caramel or it will be bitter.
This recipe will be enough for a dish or pan with a 26 diameter.
It is possible to cool the tarte tatin before or after baking and bake or reheat just before serving.

 

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Beetroot tarte tatin with feta and walnuts

Beetroot tarte tatin
 
Author:
Makes: 3 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 25 gr butter
  • 50 gr sugar
  • 50 gr balsamic-vinegar
  • 600 gr cooked beetroot
  • 1 onion
  • 1 clove of garlic
  • 2 tspn thyme
  • 250 gr puff pastry
  • 1 egg
  • 100 gr feta cheese
  • 50 gr walnuts
  • rocket
Instructions
  1. Preheat the oven to 180 °C and grease the baking tin.
  2. Melt the butter in a pan and add the sugar and balsamic vinegar.
  3. Cut the beetroot in half (or in slices if they are large) and add to the pan.
  4. On a medium to high heat, cook the beetroot and reduce the sauce to a sticky, syrupy consistency. Season to taste.
  5. Transfer beetroot and the reduced sauce to the baking dish and arrange the beetroot nicely to cover the base of the dish.
  6. Dice the onion and garlic and sweat off with the thyme in some oil until semi-cooked.
  7. Divide the onion and garlic and time over the dish. Season with salt and pepper to taste.
  8. On a floured surface, roll out the puff pastry to a circle slightly larger than the dish. Place on top of the beetroot and push the ends down to enclose the beetroot, just like making a bed.
  9. Brush the puff pastry with the beaten egg and bake in the oven for 25 min or until the puff pastry is cooked and golden.
  10. Toast the walnuts in a dry pan until fragrant.
  11. Leave the tarte tatin to cool for 5 min, cover with a plate and turn over to slide the tarte tatin onto the plate. Slide the tarte tatin onto a baking tray lined with baking paper.
  12. Divide the cheese and walnuts over the tarte tatin and garnish with the rocket.
Stuff to know
This recipe will be enough for a dish or pan with a 26 diameter, yielding 2 or three main courses.
Reduce the sugar, butter and balsamic vinegar all the way until you have a syrupy, sticky consistency. If not, the tarte tatin will be wet when baking in the oven. Aim for a 75% percent reduction.
Use a waterproof tin to avoid leakage. Not every spring form tin is watertight….
Use goat cheese instead of feta cheese.

 

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