Upside-down chicory tart
Ingredients
- Step 1 lemon
- Step 2 5-6 heads of white chicory , halved lengthways
- Step 3 small knob of butter
- Step 4 2 tbsp golden caster sugar
- Step 5 100g stilton , crumbled into large chunks
- Step 6 375g block all-butter puff pastry
Calories: 353
Carbohydrate: 34 g
Protein: 9 g
Fat: 22 g
Cook time: 60 minutes
Prep time: minutes
Total time: 60 minutes
Servings: 0
TAGS
Buffet
Dinner
Lunch
Main course
Side Dish
Snack
Starter
Supper
British
Josh Eagleton
30-60 minute
400 kcal or less
All butter pastry
Barney Desmazery
Chicory
Golden caster sugar
Main
Over an hour
Puff pastry
Stilton
White chicory
Directions
- Step 1 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.
- Step 2 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.