Shallot Tatin, Chicory and Pevensey Blue Recipe - Great British Chefs

Ingredients

• 500g of strong bread flour, plus extra for dusting
• 7g of salt
• 125g of unsalted butter, cold, diced
• 200ml of cold water
• 2 1/2 tsp Chardonnay vinegar
• 375g of unsalted butter, soft
• 60g of Dijon mustard, good quality
• 1 garlic clove, minced
• 60ml of Chardonnay vinegar
• 260ml of extra virgin olive oil
• salt
• 100g of caster sugar
• 25ml of cold water
• 150g of roasted pecans
• 1 pinch of flaky sea salt
• rapeseed oil, as needed
• 10 shallots, peeled and halved
• 150g of caster sugar
• 3 tbsp of Riesling vinegar
• 1 tbsp of fennel seeds
• 1 tbsp of thyme leaves
• 100g of unsalted butter
• 3 heads of British Witloof chicory, leaves separated
• 1 tbsp of lilliput capers
• 150g of Pevensey Blue cheese, crumbled
• 2 British Williams pears, cored and sliced
• 2 tbsp of chopped chives