Chicory Tarte Tatin with Baby Beets and Beurre Blanc
Did you know that Tarte Tatin can be savoury? Here James is using chicory and baby beets to create a sensational vegetarian dish. Top with roasted hazelnuts and 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
- Cook the chicory in the sugar, water and vinegar until soft and cool
- Preheat the oven to 200 degrees.
- 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.
- 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.
- 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
- Cook the chicory in the sugar, water and vinegar until soft and cool
- Preheat the oven to 200 degrees.
- 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.
- 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.
- To serve, sit the tart on a plate, top with beets, spoon over sauce, sprinkle over hazelnuts and top with chervil
