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Upside-down chicory tart

Upside-down chicory tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
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The sugar in this recipe caramelises the chicory bringing out its delicious flavours

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

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

Recipe from Good Food magazine, February 2007

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A star rating of 4.2 out of 5.5 ratings
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