Upside-down chicory tart

Upside-down chicory tart

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(5 ratings)

Prep: 20 mins Cook: 40 mins

Moderately easy

The sugar in this recipe caramelises the chicory bringing out it's delicious flavours

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories353
  • fat22g
  • saturates10g
  • carbs34g
  • sugars11g
  • fibre0g
  • protein9g
  • salt0.85g
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  • lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5-6 heads of white chicory, halved lengthways



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp golden caster sugar
  • 100g Stilton, crumbled into large chunks
  • 375g block all-butter puff pastry

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  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.

  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.

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Comments (6)

annerieke's picture

I suggest doing this with your own pastry and mixing in some thyme or other herbs. Also, I prefer doing these 'veg tarte tatins' with a layer of caramelized red onions, slow cooked in butter before. Also, nuts on top are good. Layers would thus be the following: sugar & pinenuts, chicory, cooked buttery onions, pastry. putting in sage and thyme is heavenly. this all makes it a more accomplished dish i think!

elsekramer's picture
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Gorgeous - really quick and easy recipe. I used baby chicory to make individual tarts...and soft goat's cheese since I didn't have any blue cheese in the fridge. Yum!!!

Wonder if this would work with fennel too if you boil them long enough beforehand?

lalybaba's picture
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I love the bitter/sweet flavour in of this and the tang of the blue cheese. I made it with red chicory on one occasion where it wasn't so good, tasted really bitter that time.

pidgepidge's picture
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I'm afraid I have to give this an average rating. I may well have done something wrong, but my tart came out really watery and bitter. I did put the chicory on paper towels for some time to drain, but must confess that I accidentally bought normal pastry and not puff pastry--puff pastry may have absorbed more of the mixture (which is why I've given three stars instead of two). And the chicory was really bitter--more bitter than the caramel mixture could counter-act. The bitter and sweet just didn't blend well enough for me. If I were to try it again, I would make more caramel, and perhaps push the chicory against a colander/ seive to get out ALL the extra water. That is... IF I make it again!

meglam's picture
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Absolutely delicious, I've made this tart three times already and it's delicious every time. Last time I added some fried bacon cubes (bought already fried) and the taste was even better (if you're a non-vegetarian like me)

apple-crumble's picture
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I'm from Italy and i used our gorgonzola cheese....and it was really good as well...a tart i'm going to make again and again!

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