Chicory, pear and shallot tarte tatin
Ingredients:
250g ready rolled puff pastry (or what ever quantity covers your pan, see method)
2 tbsp olive oil
3 banana shallots
2 chicory
½ under-ripe pear
3 tbsp soft light brown sugar
4 tbsp balsamic vinegar
4 fresh thyme sprigs
½ tsp sea salt flakes
½ tsp cracked black pepper
Crumbled blue cheese to serve (as much as you like)
Tip:
Using a cast iron skillet means the whole recipe can be cooked in one pan. I use a 23cm Le Creuset.
Method:
Heat the oven to 180°C. Roll out the pastry on the greaseproof roll it comes with. Lay the skillet upside down on the pastry and draw a rough line around the perimeter with a knife, cutting out a circle. This will act as the base. Set aside while you prepare the topping.
Peel the shallots, remove the outer leaves of the chicory, slice all in half lengthways and remove the bottoms. Half the pear and remove the core. Place cut side down and cut into two millimetre slices.
Heat the pan over a medium heat with the oil. Add the shallots and chicory to the skillet cut-side up so the base is covered. Cook for 5 minutes or until browned then sprinkle over the brown sugar and half of the thyme leaves. Flip the shallots and chicory over. Squeeze the pear slices in the small gaps between the chicory and shallots to fully cover the skillet base.
Next add the balsamic vinegar and cook for 5 minutes. Season, then turn off the heat.
Lift the pastry circle you cut and lay it over the pan. Use a spoon or spatula to push the edges down into the skillet so it hugs the edges of the shallots and chicory. Remember, it’s a rustic dish so it doesn’t have to be beautiful. Bake for 25 minutes or until the pastry is golden-brown.
Remember to put on your oven glove! Now, remove the skillet from the oven. Leave to stand for a few minutes then put a dinner plate over the skillet, hold it firmly with one hand and with your safely gloved hand, hold the handle. Flip the pan and plate over and set down. A few of the shallots and chicory may have stuck to the pan so carefully remove them and arrange back on your tarte.
Crumble blue cheese over the tarte tatin, a final scattering of thyme leaves and cracked black pepper.