Belgium's Best: Chicory Tarte Tatin
The roots of the original GreenPan ceramic-coated pans lie in Belgium, that small European country renowned for its big breakthroughs and its exquisite cuisine.
What better way to get to know the ‘land of the good life’ than by going on a culinary tour?
Today’s specialty: Chicory
- Belgian endive, also known as chicory or witlof (‘white leaf’), is grown completely underground or indoors in the absence of sunlight to prevent the leaves from turning green and opening up. This technique was discovered in the 1850s in … Belgium.
- Chicory is often sold wrapped in blue paper to protect it from light and preserve its pale color and delicate flavor.
- The whiter the leaves, the less bitter the taste.
- The leaves can be served stuffed, baked, boiled, steamed, cut and cooked, or simply cut raw, with subtle flavor changes.
- Belgian endive is very nutritious: high in minerals, low on sodium and only one calorie per leaf.
- Available from September to May. Store in a cool, dry place.
Chefs and cooks turn to Belgium for the best endive in the world. They use the famous ‘white gold’ for appetizers, in salads and soups … or in a delicious tarte tatin!
Chicory Tarte Tatin
- 1 lemon
- 5-6 heads of white chicory, halved lengthways
- 1 tbs of butter
- 2 tbs golden caster sugar
- 200 g goat cheese, crumbled into large chunks
- 1 sheet puff pastry
Heat the oven to 200°C/fan 180C/gas 6/390°F. Bring a pan of salted water to the boil, cut the lemon in half, squeeze the juice into the water. Boil the chicory for 2-3 mins until just wilted. Scoop the chicory into a bowl of iced water, then drain and sit on kitchen paper to absorb all the excess liquid.
Heat the butter and sugar in a small ovenproof frying pan. Cook for 4-5 mins until the sugar is turning golden and caramelising, then turn off the heat. Cram the chicory, cut-side down, in the caramel.
Roll out the pastry on a lightly floured surface and cut to fit the pan. Scatter the cheese over the chicory, then drape over the pastry, tucking it down at the sides. Bake for 25-30 minutes until the pastry is golden brown. Leave to rest for 5 minutes before turning out onto a plate. Serve in slices with a salad of arugula (rucola) and dried tomatoes.
P.S. Chicory is often confused with curly endive in the US. Make sure you got the right variety for this recipe!