Upside-down chicory cake
You're probably familiar with the classic tarte tatin with apples. But you can also bake a savory upside-down tart with success. Caramelized chicory is incredibly delicious and goes really well with puff pastry and blue cheese.
Ingredients · Servings For 4 people
- 1 piece lemon
- 6 pcs chicory
- 10g butter
- 2 tbsp caster sugar
- 400 g puff pastry
- 100 g blue cheese
Method · 55 min
- Preheat the oven to 200°C. Bring a pot of water to the boil. Cut the lemon in half, squeeze the juice into the water and then add it. Add the chicory and cook for 2-3 minutes to soften. Remove and plunge into a bowl of ice water, drain and leave to dry on paper towels.
- In a 20 cm ovenproof pan, heat the butter and sugar. Heat for 4–5 minutes until the sugar turns golden and caramelized, then set aside. Flatten the chicory, cut side down, into the caramel.
- Roll out the dough on a lightly floured surface and cut out a circle about the same diameter as the pan. Sprinkle the chicory evenly with cheese, then place the dough over it, fold the edges down in a few places, and prick with a knife to allow steam to escape.
- Bake for 25-30 minutes until golden brown. Remove and let cool for 5 minutes, then place a serving plate over the pan and carefully invert the cake onto a plate. EXTRA TIP If you leave the cake in the tin for longer and are concerned that it will not slide out smoothly, place the pan on the stove for 5 minutes to re-melt the sugar and then turn the cake out. Recipe and photos taken from Olive Magazine.