Chicory, Roquefort and walnut tarte tatin

Ingredients

Preparation

Cut the chicories in half lengthways and then cut into the stem of each half without removing it to make them easier to cook. Heat the butter in a pot and cook the chicories with the lid on flat side down for 10 minutes over a medium heat until golden brown.

Turn them over and cook for 5 more minutes on a low heat. Cut the puff pastry in half into two rectangles. In a bowl, crumble the Roquefort cheese and mix with the chopped walnuts and brown sugar.

Assembly

Arrange on each piece of pastry three halves of chicory with the flat side up, leaving a gap of 2 cm of pastry around the edge. You can cut the pastry to the right size. Bake in a preheated oven at 190ºC for 15 minutes. Spread the cheese mixture over the chicories and bake for 5 more minutes.

Note

Shortcrust pastry can also be used instead of puff pastry.

Tip

If there is any pastry left over, cut it into thin strips, sprinkle with sugar, twist like a corkscrew and bake them in the oven with the tarte tatins. Ideal for enjoying with a coffee.