Ingredients

  • 100g puff pastry
  • 6 chicory, halved
  • 100ml red wine vinegar
  • Water to cover
  • 200g caster sugar
  • 15g butter
Beurre Blanc Sauce
  • 350g butter
  • 1 shallot or red onion, peeled and diced
  • 1 clove garlic, chopped
  • 50ml white wine
  • 1 lemon
  • Chives to finish
Beets
  • 12 small beetroot, cooked and skinned
  • 15ml olive oil
To serve
  • Roasted hazelnuts
  • Chervil

Method

  1. Cook the chicory in the sugar, water and vinegar until soft and cool
  2. Preheat the oven to 200 degrees.
  3. Melt the sugar to a caramel, add the butter and sit the shallots in flat side down. Spoon into 2 dishes,cover in pastry, tuck in the edges and bake for 20 minutes. Carefully turn out onto a plate.
  4. To make the sauce, put the shallot, garlic and wine into a pan. Bring to the boil and reduce down by half. Whisk in the butter to form a thick sauce, you may need to pop on and off the hob, then whisk in the lemon juice and zest and finish with chives.
  5. To serve, sit the tart on a plate, top with beets, spoon over sauce, sprinkle over hazelnuts and top with chervil

Ingredients

  • 100g puff pastry
  • 6 chicory, halved
  • 100ml red wine vinegar
  • Water to cover
  • 200g caster sugar
  • 15g butter
Beurre Blanc Sauce
  • 350g butter
  • 1 shallot or red onion, peeled and diced
  • 1 clove garlic, chopped
  • 50ml white wine
  • 1 lemon
  • Chives to finish
Beets
  • 12 small beetroot, cooked and skinned
  • 15ml olive oil
To serve
  • Roasted hazelnuts
  • Chervil

Method

  1. Cook the chicory in the sugar, water and vinegar until soft and cool
  2. Preheat the oven to 200 degrees.
  3. Melt the sugar to a caramel, add the butter and sit the shallots in flat side down. Spoon into 2 dishes,cover in pastry, tuck in the edges and bake for 20 minutes. Carefully turn out onto a plate.
  4. To make the sauce, put the shallot, garlic and wine into a pan. Bring to the boil and reduce down by half. Whisk in the butter to form a thick sauce, you may need to pop on and off the hob, then whisk in the lemon juice and zest and finish with chives.
  5. To serve, sit the tart on a plate, top with beets, spoon over sauce, sprinkle over hazelnuts and top with chervil