Caramelized chicory and pine nuts tarte tatinThursday December 11th, 2014
This is a savoury version of the famous tarte tatin. A hint of sweetness balances the bitterness of chicory, making it delicious even for those who usually hate it…
Ingredients (serves 4)
- 4 chicories
- 25g pine nuts
- 1 table spoon honey
- Salt and pepper
- 120g light cream
- 200g flour
- 3cs olive oil
- 2 teaspoons honey
Making the tart crust
Mix quickly the ingredients and shape a ball. Wrap in plastic film and store in the fridge for 2 hours.
Preheat the oven (180°C). Cut the chicories in 4 pieces. Heat a pan with a little bit olive oil and honey. Add the chcories, let them caramelize solwly. Add the pine nuts. When the chicories are cooked, after about half an hour, place them at the bottom of a greased pie mould.
Roll the dough and place on top of the chicories. Prick top of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Read more: http://www.joyofbaking.com/FrenchAppleTart.html#ixzz3Oz5RuHpw Bake for 20 minutes.