Name: Upside-down chicory tart
Total time: 1 h
Cuisine: British
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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Upside-down chicory tart

Upside-down chicory tart

Barney Desmazery

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More effort

Prep: 20 mins

Cook: 40 mins

A star rating of 4.3 out of 5.6 ratingsRate

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The sugar in this recipe caramelises the chicory bringing out its delicious flavours

Vegetarian

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Glazed gammon with parsley & cider sauce

A star rating of 4.6 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal353
fat22g
saturates10g
carbs34g
sugars11g
fibre0g
protein9g
salt0.85g

low

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.

Recipe from Good Food magazine, February 2007

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A star rating of 4.3 out of 5.6 ratings

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