Chicory tatin

Chicory tatin

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
200g Puff pastry, or use ready-made
4 small heads chicory
1 orange
1 tablespoon olive oil
1/2 teaspoon ground coriander
30g unsalted butter
1 tablespoon caster sugar
salt
freshly ground black pepper

Method

  1. Heat the oven to 180ºC. Roll out the pastry to a circle just bigger than a 15 cm frying pan, 3 mm thick. Chill on a baking sheet.
  2. Cut the chicory in half through the root. Squeeze the juice from the orange.
  3. Place the chicory in a roasting tin and sprinkle with the orange juice, olive oil and coriander. Season with salt and pepper. Cover with foil and roast in the oven for 15–20 minutes until tender.
  4. Turn the oven setting up to 200ºC. Melt the butter in a 15 cm nonstick ovenproof frying pan and stir in the sugar. Drain the chicory and arrange in the pan, cut side down, ensuring it is tightly packed. Cook over a medium heat for 5–10 minutes to caramelise the chicory.
  5. Place the chilled pastry disc over the chicory, tucking the edges down inside the pan around the chicory.
  6. Bake on the top shelf of the oven for about 30 minutes until the pastry is risen and golden.
  7. Allow the tatin to rest briefly before inverting a plate over the pan, carefully turning the pan upside down and lowering it to the table. Leave the frying pan in place for a minute or two, then carefully remove.

Variation

  • Chicory and walnut tatin: Prepare 75 g candied walnuts. After the chicory has been caramelised, tuck the candied walnuts around the chicory flat side up, then proceed as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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