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Chicory & Dolcelatte Tart |
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| Serves 6 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
olive oil
6 chicory heads, halved lengthways
2 tsp golden caster sugar
1/2 lemon, zested and juiced
320g sheet ready-rolled puff pastry
200g Galbani dolcelatte
3 tbsp clear honey
lemon thyme a few springs, leaves picked
green salad to serve
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Heat the oven to 200C/fan
180C/gas 6. Heat 1 tbsp oil in a frying pan and fry the
chicory halves for a few minutes on each side until
golden, and tender when pierced with a knife. You need to
remove as much moisture as possible, so keep cooking them
until they give up their liquid. Sprinkle over the sugar,
a squeeze of lemon juice, toss the pan until all the
liquid has evaporated.
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Unroll the puff pastry sheet
and lightly score a ½cm border around the edge. Using a
teaspoon, spoon blobs of the cheese over the tart inside
the border, reserving about ¼ for the top. Arrange the
chicory on the tart and dot with the remaining dolcelatte.
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Bake for 20 minutes until the
pastry is puffed, crisp and golden. Meanwhile gently heat
the honey with the thyme and lemon zest until runny.
Drizzle over the tart and serve with a green salad.
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