Ingredients
- —4 heads of chicory, halved
- —2 tablespoons balsamic vinegar
- —1 tablespoon sugar
- —1 sheet of puff pastry
- —60 g soft goat cheese
- —Salt and pepper
Instructions
Halve the chicory heads and remove the tough core.
Heat the balsamic vinegar and a bit of sugar in a pan until it forms a light caramel.
Place the chicory halves cut-side down into the caramel and let them gently caramelize.
Season with salt and pepper.
Crumble goat cheese over the chicory.
Lay a sheet of puff pastry over the pan and tuck the edges inwards.
Bake in the oven until the pastry is golden brown and cooked through.
Let it cool slightly, then carefully flip the tarte tatin onto a plate.
Serve warm with extra goat cheese or fresh herbs.
Serving Tip
This chicory tarte tatin is warm, tender, and slightly bitter, with a creamy touch of goat cheese and a glossy balsamic caramel. An elegant dish that combines simplicity and depth — perfect for lunch, as a side dish, or a light dinner. Serve warm and garnish with extra goat cheese or fresh herbs for a burst of freshness and contrast.
Storage Tip
Store covered in the refrigerator and reheat briefly in the oven to maintain its texture.