Chicory Tarte Tatin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g chicory, cut in half lenthways
- 100 g butter
- 2 tablespoon, leveled curry powder
- 2 tablespoon, leveled ginger root, grated
- 2 tablespoon sugar, brown
- salt and pepper
- 1 packet puff pastry, round
Print Recipe
Pin Recipe Instructions
- Melt 80 g of the butter in a large pan. Place the halved chicory bushes with the cut surface facing down. After a while, turn them over to brown them on all sides. Sprinkle the ginger and curry powder, pepper and salt. Add a little water and steam for another 15 minutes.
- Sprinkle a 28 cm baking pan with the sugar, spread 20 g of butter flakes on it, then place the chicory in a rosette shape. Place the sheet of puff pastry on top, press the edges down and prick the surface in several places with a fork.
- Bake in the oven preheated to 200 degrees for about 25 minutes. Take out of the oven and turn the tart out. I bake the tart in a springform pan and stretch parchment paper on the bottom.
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