Upside-down chicory tart
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Prep:
Cook:
The sugar in this recipe caramelises the chicory bringing out its delicious flavours
Skip to ingredients
- lemon
- 5-6 heads of white chicoryhalved lengthways
- small knob of butter
- 2 tbsp golden caster sugar
- 100g stiltoncrumbled into large chunks
- 375g block all-butter puff pastry
Nutrition: per serving
- kcal353
- fat22g
- saturates10g
- carbs34g
- sugars11g
- fibre0g
- protein9g
- salt0.85glow
Method
step 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.
step 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.
