Chicory tarte tatin
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Prep time: 
Cook time: 
Total time: 
Makes: 4 portions
 
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.
Recipe by Jeroen Valkenier Recipes at http://jpvalkenier.com/chicory-tarte-tatin/