TARTE
INGREDIENTS:
- 4 heads
of chicory, washed.
- 3 tbsps
olive oil
- 1 tbsps
dark brown sugar.
- 1 tbsps
balsamic vinegar.
- 225 g
pre-rolled puff pastry , cut into an 8" circle.
- 150 g
cream cheese.
- 6 - 8
plum tomatoes , sliced thickly.
- salt
and freshly ground black pepper.
SAUCE INGREDIENTS:
- 250 g
créme fraiche ( or sour cream).
- 75 ml
double cream.
- 1 large
handful basil , roughly chopped.
- salt
and freshly ground black pepper.
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METHOD:
TOMATO and
CHICORY TARTE:
- Pre-heat
the oven to 200 C , 400 F.
- Cut the
chicory into strips lengthways and place in a frying pan with
the olive oil.
- Cook
until just beginning to colour, add the sugar, balsamic vinegar,
salt and pepper and cook gently until caramelised, stirring
constantly. Allow to cool.
- Place
the puff pastry on a baking sheet and spread evenly with the
caramelised chicory.
- Dot with
the cream cheese and finally top with the sliced tomatoes
and season with salt and pepper.
- Bake
in the oven for 15 minutes until the pastry is golden brown
and well risen around the sides.
BASIL SAUCE:
- Mix all
the ingredients together and heat gently.
- Drizzle
the tart with olive oil and serve with the basil sauce.
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