Upside-down chicory tart
The sugar in this recipe caramelises the chicory bringing out it’s delicious flavours
- Prep:20 mins
- More effort
Nutrition per serving
- kcal 353
- fat 22g
- saturates 10g
- carbs 34g
- sugars 11g
- fibre 0g
- protein 9g
- salt 0.85g
- 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
The addition of sugar might seem a little strange, but it works really well to balance the bitterness of the chicory.
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.