Tarte tatin with chicory

Preheat the oven to 200 ° C. Use a sharp knife to cut the orange shell as thin as possible from the orange. Cut long thin strings of it. Cut the chicory bushes in half lengthways and cut a nice long slice of 1 cm from each half (use the rest of the praise in a salad). Cut the slices of dough in half.

Line the baking sheet with parchment paper and mark 8 times the size of half a slice of puff pastry. Keep sufficient space. Cut or scrape the butter into wafer-thin slices and place the slices side by side in the marked rectangles. Sprinkle the sugar over the butter in the rectangles.

Place the strings of orange peel on the sugar and grind the pepper. Put a slice of chicory on it and sprinkle some salt and pepper over it. Cover the chicory with slices of puff pastry and press down the edges of the dough.

Slide the baking sheet into a ridge in the middle of the oven and bake the tarts in approx. 20 min. Until golden brown and done.

Immediately put a large flat dish on the baking tray from the oven, turn them together and let the cakes slide on the dish (beware of the hot caramel!). Remove the baking paper.