I have never been a big fan of the classic Tarte Tatin with warm fruits such as apples or peaches. But this super easy and super yummie version of Tarte Tatin is a new classic in the Must be Yummie kitchen. No warm fruits, but stewed and caramelized chicory, the famous Belgian ‘witloof’. You can even add some ham for a whole new version of the Belgian classic ‘witloof met hesp’. I have already served this Tarte Tatin with some salmon for a light lunch of as a starter with a rucola (aragula) salad.
Why do I like this so much? There are like 2 main ingredients, how nice is that?
I use gluten free puff pastry from Shär but you can use the normal version you can buy at Delhaize to if you like?
Chicory Tarte Tatin
Prep time
Cook time
Total time
Yummie and easy - perfect to bake ahead and finish of in your oven 5 minutes before serving.
Author: Must be Yummie
Recipe type: vegetarian
Serves: 35 min
Ingredienten
- 6 stalks of chicory
- 1 package of puff pastry (gluten free if needed)
- olive oil to bake the chicory
- 1 tbsp brown sugar or mascobado sugar
- pepper and salt for seasoning to your liking
Werkwijze
- Preheat the oven to 190°C
- Clean the stalks of chicory and slice them in half lengthwise
- Heat some olive or coconut oil in a frying pan and gently bake the stems of chicory.
- Season with pepper, salt and the sugar.
- Sear until the stems are softened but make sure they stay in one piece (10 min max).
- Place the stems in an baking tin nicely next to each other, the flat part pointing up.
- Cover the stems with the puff pastry and tuck in at the edges.
- Carve a small cross in the middle of your pastry and put it in the oven for 20 minutes.
- Take out of the oven and gently flip your baking tin and tarte tatin upon a baking tray and bake for 5 more minutes.
- If you wish to serve later, you can skip this step and reheat the tarte tatin for 5 minutes in the oven just before serving.