Chicory Tarte Tatin with Baby Beets and Beurre Blanc - James Martin Chef

Name: Chicory Tarte Tatin with Baby Beets and Beurre Blanc - James Martin Chef
Ingredients: 100g puff pastry; 6 chicory, halved; 100ml red wine vinegar; Water to cover; 200g caster sugar; 15g butter; 350g butter; 1 shallot or red onion, peeled and diced; 1 clove garlic, chopped; 50ml white wine; 1 lemon; Chives to finish; 12 small beetroot, cooked and skinned; 15ml olive oil; Roasted hazelnuts; 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 serve, sit the tart on a plate, top with beets, spoon over sauce, sprinkle over hazelnuts and top with chervil

www.jamesmartinchef.co.uk

Did you know that Tarte Tatin can be savoury? Here James is using chicory and baby beets to create a sensational vegetarian dish.

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Ingredients

100g puff pastry
6 chicory, halved
100ml red wine vinegar
Water to cover
200g caster sugar
15g butter
350g butter
1 shallot or red onion, peeled and diced
1 clove garlic, chopped
50ml white wine
1 lemon
Chives to finish
12 small beetroot, cooked and skinned
15ml olive oil
Roasted hazelnuts
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 serve, sit the tart on a plate, top with beets, spoon over sauce, sprinkle over hazelnuts and top with chervil