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?
- 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
- 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.