Tarte Tatin with Chicory

Ingredients

• 4 sheets puff pastry (frozen, about 75 g each)
• flour (for dusting)
• butter (for greasing the pans)
• 6 small chicories (about 150 g each)
• 40 g Butter
• 3 tbsp acacia honey
• 2 Oranges (juice)
• Salt
• ground pepper

Instructions

1. 1.

   Let the puff pastry sheets thaw on a floured work surface side by side.

2. 2.

   Then take two sheets each, overlap their seam sides slightly to form a square and roll lightly. Cut each dough square into a circle slightly larger than the greased tart pans (about 20 cm).

3. 3.

   Clean the chicories, halve them and remove the stems.

4. 4.

   In a pan let the butter foam, add the honey. Place the chicories cut side down and steam for about 10 minutes over low heat, turning occasionally. Pour in the orange juice and season with salt and pepper. Reduce to a syrupy consistency. Then remove the pan from the heat.

5. 5.

   Preheat the oven to 200°C (400°F) fan‑forced.

6. 6.

   Place the chicory cut side down into the pans. Pour the remaining caramel from the pan over the vegetables. Lay the puff pastry on top, fold the edges inward. Prick the dough several times with a sharp knife. Bake for about 25 minutes until golden brown and crisp.

7. 7.

   Remove from the oven, let cool on a wire rack for 3–5 minutes, then flip onto a serving plate. Serve with field salad and goat cheese dip.