Upside-down chicory tart

Upside-down chicory tart

  • Rating: 4 out of 5.5 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal353
fat22g
saturates10g
carbs34g
sugars11g
fibre0g
protein9g
low insalt0.85g
Advertisement

Ingredients

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.

RECIPE TIPS
ADDING SUGAR?

The addition of sugar might seem a little strange, but it works really well to balance the bitterness of the chicory.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.5 ratings
Advertisement
Advertisement
  • Presto coffee

    New! Good Food Deal Get two bags of premium coffee beans for £20 + P&P

    Get offer
Advertisement

Sponsored content