Tarte tatin of chicory

Name: Tarte tatin of chicory
Cuisine: French
Ingredients: 75 g butter; 50 g Parmesan, grated; 200 g grated Comté, Cantal or Cheddar, sliced or grated; a little cayenne pepper; 2 tbsp balsamic vinegar; 1 tsp thyme leaves, finely chopped; 2 tsp brown sugar; 25 g butter and 2 tsp olive oil; 4 medium carrots, cut into small batons; 175 g plain flour; 4 tbsp white wine or sherry; 3 heads of chicory, trimmed and cut in half lengthwise; ½ tsp sugar

Preparation info

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Beautiful Belgian chicory is piled high all year round in French markets and greengrocers, and I love to find ways to use it. Everyone adores this unusual and ritzy main course - especially vegetarians.

Ingredients

For the Pastry

175 g plain flour
a little cayenne pepper
75

Europe
France
Main course
Vegetarian
Mediterranean

Method

Make the pastry first by whizzing the flour, seasoning and a pinch of cayenne pepper in the processor. Add the butter, whiz to crumbs, then the Parmesan and whiz to mix. Now with the machine running, dribble in enough water - about 2 tbsp - to bind the mixture into a ball. Turn out, press into a disc and chill.

Cook the carrots in boiling salted water until almost tender. Melt half the