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Balsamic chicory, pine nut & blue cheese tartlets

Four balsamic chicory, pine nut and blue cheese tartlets

Balsamic chicory, pine nut & blue cheese tartlets

Name: Balsamic chicory, pine nut & blue cheese tartlets
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 4 red or white chicory (or a mixture), halved lengthways; 3 tbsp balsamic vinegar; 1 tbsp olive oil; 2 rosemary sprigs; 1 tbsp golden caster sugar; 2 x 275g ready-rolled puff pastry sheets; 100g crème fraîche; 150g vegetarian soft blue cheese such as dovedale blue, crumbled (see tip); 4 tbsp pine nuts

Anna Glover

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Serves 8

Easy

Prep: 15 mins

Cook: 45 mins

plus cooling

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Enjoy these balsamic chicory, pine nut and blue cheese tartlets as a part of a picnic or buffet. A sharp goat’s cheese or feta would also work well

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 red or white chicory

(or a mixture), halved lengthways
3 tbsp balsamic vinegar
1 tbsp olive oil
2 rosemary sprigs
1 tbsp golden caster sugar
2 x 275g ready-rolled puff pastry

sheets
100g crème fraîche
150g vegetarian soft blue cheese

such as dovedale blue, crumbled (see tip)
4 tbsp pine nuts

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Nutrition: Per serving

kcal475
fat35g
saturates16g
carbs28g
sugars5g
fibre3g
protein10g
salt1.2g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Tip the chicory halves into a small roasting tin and drizzle over the vinegar and oil. Toss well to coat the chicory leaves, then season and scatter in the rosemary. Arrange the chicory, cut-side up, in the tin, and sprinkle over the sugar. Roast for 20 mins until the stalks are just tender when pressed with a knife, and the leaves look soft and wilted. Leave to cool while you make the tartlets, then drain off any excess liquid from the tin.
step 2

Unroll the pastry sheets onto two baking sheets lined with baking parchment. Cut each into four rectangles, then arrange on the sheets so there’s a little space between them. Score a 1cm border on each rectangle with a blunt knife. Season the crème fraîche, then spoon into the middle of each tartlet, spreading it to the border. Scatter about half the cheese inside the borders of the tartlets, then top each with a chicory half, leaving any juices in the roasting tin. Top with the remaining cheese and bake for 20 mins until the pastry is puffed up and golden, and the cheese is melted and bubbling. Scatter with the pine nuts and bake for another 5 mins until golden and toasted. Leave to cool for 5-10 mins before serving.

RECIPE TIPS

CHEESE SWAPS

If you don’t like blue cheese, a sharp goat’s cheese or vegetarian feta would also work well crumbled over these tartlets.

Recipe from Good Food Vegetarian Christmas, December 2020

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