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Emile Henry & you
Ingredients
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- 250 g/8,8 oz shortcrust pastry
- 1 kg/2 lb chicory
- 100 g/3 ½ oz butter
- ½ onion, sliced
- A few pinches of curry
- 2 tbsp brown sugar
- Remove the outside leaves of the chicory and cut into several large pieces across the centre.
- Melt ¾ of the butter in a pan and brown the onion slices, then the chicory. Turn them delicately, seasoning with salt and pepper.
- Preheat the oven to 180°C/356°F.
- After 30 min, when the chicory is just tender, sprinkle with the curry powder. If there is any cooking liquid left, wait for it to evaporate.
- Pour the sugar into the bottom of the Tatin dish, spreading it evenly, and heat the dish on a low heat. Very quickly the caramel will form. Then add the rest of butter, cut into small pieces. Mix using the handles of the dish and making circular movements.
- Arrange the chicory in a pattern on top of the caramel, tightly together. Cover with the shortcrust pastry and bake for 25 min.
- Once removed from the oven, leave to stand for 10 minutes before turning out onto the serving platter.
