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!
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
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