Chicory Tart Tatin

recette

Chicory Tart Tatin

  • Preparation 25 min
  • Cooking time 35 min
  • For 4/6 servings

Ingredients

    • 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. 
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