Chicory and goat's cheese tatin (overturned chicory tart)

Name: Chicory and goat's cheese tatin (overturned chicory tart)
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 6 small flasks of chicory (max. 10 cm large); 1 TABLESPOON Oil; 30 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Honey; 200 g Crottin de Chavignol cheese (goat cheese); 5 Stem(s) Thyme; 6 Coated Tsp Sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 discs (à 75 g) deep-frozen puff pastry
6 small flasks of chicory (max. 10 cm large)
1 TABLESPOON Oil
30 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Honey
200 g Crottin de Chavignol cheese (goat cheese)
5 Stem(s) Thyme
6 Coated Tsp Sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Clean the chicory and cut in half lengthwise. Cut out the stalk. Heat oil and 10 g butter. Fry the chicory halves for about 15 minutes, turning them over. Season with salt, pepper and honey and fry for another 5 minutes.
2
Place puff pastry slices on top of each other and roll out thinly on a floured work surface. Cut out 6 circles (each approx. 14 cm Ø). Cut or break the cheese into small pieces. Wash the thyme, shake dry and chop the leaves coarsely
3
Generously grease the tartlet cups (each approx. 11 cm Ø) and sprinkle with 1 level teaspoon of sugar. Spread the rest of the butter in flakes on the 6 tartlets. Place 2 chicory halves with the cut side down, then add cheese and 2/3 of the thyme leaves. Finish with dough circles, press on and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown. Remove, turn out onto plates and sprinkle with remaining thyme and pepper. Serve with salad
4
Waiting time approx. 30 minutes