Upside-down chicory cake
Seguramente ya conoces la clásica tarta tatin de manzana. Pero también puedes preparar con éxito una tarta salada invertida. La achicoria caramelizada es increíblemente deliciosa y combina a la perfección con hojaldre y queso azul.
Ingredientes · Raciones For 4 people
- 1 piece lemon
- 6 pcs chicory
- 10g butter
- 2 tbsp caster sugar
- 400 g puff pastry
- 100 g blue cheese
Método · 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.
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.