Upside-down chicory tart

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• applecrumble

  09 November 2007

  applecrumble rated and commented on this recipe

  

  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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• Marielle

  21 April 2008

  Marielle rated and commented on this recipe

  

  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)

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• PidgePidge

  11 August 2008

  PidgePidge rated and commented on this recipe

  

  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!

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• lalybaba

  21 July 2010

  lalybaba rated and commented on this recipe

  

  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.

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• elsekramer

  24 June 2011

  elsekramer rated and commented on this recipe

  

  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?

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• Annerieke

  15 July 2012

  Annerieke commented on this recipe

  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!

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Ingredients

• lemon
• 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

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Difficulty and servings

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• lemon
• 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

Per serving

353 kcalories, protein 9g, carbohydrate 34g, fat 22 g, saturated fat 10g, fibre 0g, sugar 11g, salt 0.85 g

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