Chicory and shallot tarte Tatin

Chicory and shallot tarte Tatin

By
From
Good Better Green
Serves
4-6

This dish is in honour of a tiny little village restaurant in the heart of Burgundy where I was served something similar but, due to severe language barriers, I never found out more than that they had used fresh orange juice. Braising chicory in orange juice is quite commonplace in both Britain and France and helps mellow the bitterness. Finish with creamy goat’s cheese crumbled on top and a drizzle of honey, if serving as a cheese course or dessert.

Ingredients

Quantity Ingredient

For the Pastry

Quantity Ingredient
250g wholemeal spelt flour
pinch sea salt
1/2 teaspoon mustard powder
125g cold butter, cut into small cubes
1 egg, lightly beaten
1 teaspoon dried thyme
30g finely grated gruyere cheese

For the topping

Quantity Ingredient
40g butter
3 heads chicory, halved lengthways
300g echalion shallots, peeled and halved lengthways
5 thyme sprigs, leaves only
80ml fresh orange juice
sea salt
freshly ground black pepper
crumbled goat’s cheese, to serve

Method

  1. For the pastry, put the our, salt and mustard powder in a food processor and pulse to mix. Add the butter cubes and pulse to the size of very small peas. Add the egg, thyme and cheese and pulse until the pastry comes together. Scrape the mixture into a bowl and knead gently a few times to form a dough. Alternatively, make the pastry by hand, by rubbing the butter into the our, salt and mustard mixture with your ngertips until it resembles coarse sand, then adding the rest of the ingredients and briey kneading until it forms a dough.
  2. Flatten the pastry into a disc on the work surface and roll out, between two large pieces of baking parchment, to a round that will just t into a 30cm ovenproof frying pan or Tatin dish. Refrigerate for about 1 hour, until thoroughly chilled and rm.
  3. Preheat the oven to 180°C.
  4. For the topping, melt the butter in the ovenproof frying pan or Tatin dish. Add the chicory, cut sides down, and cook over a moderately high heat for about 5 minutes, until sizzling. Put the halved shallots into any gaps you can nd (it doesn’t matter if they don’t lie at), cover the pan and bake for 20 minutes.
  5. Turn the chicory cut sides up and season with salt and pepper. There should be some lovely caramelisation and enough room now for the shallots to lie at between the chicory. Scatter over most of the thyme leaves and pour over the orange juice and bake, uncovered, for a further 10 minutes. The chicory and shallots should be very tender. Turn the chicory and shallots cut side down again and set aside in the pan to cool completely.
  6. Increase the oven temperature to 220°C.
  7. Remove the pastry from the fridge and allow to warm up for 5 minutes to make it more pliable. Drape it over the cooled vegetables in the pan and bake in the oven for 30–35 minutes, until the pastry is crisp and golden.
  8. Using oven gloves to protect your hands, set a large plate upside down on top of the pan, then carefully invert the tart onto the plate. Leave to cool slightly, then sprinkle over the remaining thyme leaves and cut into wedges. Serve warm with crumbled goat’s cheese on top.
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