Chicory tarte tatin

Name: chicory tarte tatin
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: 100 g granulated sugar; 2 el cold water; 40 ml water hot; 4 clove; 4 peppercorns; 2 cardamom pods; 2 juniper; 25 g unsalted butter or margarine; 2 stump chicory; 2 el traditional olive oil; 270 g roll fresh puff pastry; 25 g mixed salad; 50 g feta

Tarte tatin of chicory.

Ingredients

Kitchen Stuff

1 mortar
1 sieve
1 protrusion mold (Ø 8 cm)
1 baking brush
1 baking paper

Directions

Put the sugar with the cold water in a saucepan and caramelise until hazelnut brown. Add the hot water and let the caramel roast in it.
Cut the cloves, peppercorns, cardamom pods and juniper berries into the mortar. Add to the caramel and simmer for 5 minutes.
Pour the caramel through a sieve into a bowl. Add the butter and stir until it is dissolved. Allow to cool until use.
Preheat the oven to 170 ° C. Halve the chicory lengthwise and remove the hard core. Make sure the leaves remain together.
Heat the oil (in for example a frying pan) and fry the chicory with the cutting edge down in 3 min. Golden brown, but not yet cooked.
Cut or make rounds (equal to the number of portions you want to make) of Ø 8 cm from the puff pastry.
Fold the puff pastry around the half chicory stalks.
Brush with a baking brush (or spoon) 15 x 20 cm of the baking paper with the caramel and drizzle with salt.
Place the chicory with the cutting edge down on the caramel. Bake the tarte tatins in the middle of the oven for 15 minutes.
Turn the temperature to 160 ° C and bake the tarte tatins for another 10 minutes.
Turn over the tarte tatins and spread over the plates. Garnish with mixed salad and some crumbled feta. Drizzle with olive oil and serve.