Chicory dolcelatte tart

Chicory and dolcelatte tart

  • serves 6
  • Easy

This chicory and dolcelatte tart makes a great veggie centrepiece – the sweetness of the honey works well with the bitter edge of chicory. Plus, it's ready in under an hour and is low-calorie

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Ingredients

  • olive oil
  • chicory 6 heads, halved lengthways
  • golden caster sugar 2 tsp
  • lemon 1/2, zested and juiced
  • ready-rolled puff pastry 320g sheet
  • Galbani dolcelatte 200g
  • clear honey 3 tbsp
  • lemon thyme a few springs, leaves picked
  • green salad to serve

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp oil in a frying pan and fry the chicory halves for a few minutes on each side until golden, and tender when pierced with a knife. You need to remove as much moisture as possible, so keep cooking them until they give up their liquid. Sprinkle over the sugar, a squeeze of lemon juice, toss the pan until all the liquid has evaporated.

  • Step 2

    Unroll the puff pastry sheet and lightly score a ½cm border around the edge. Using a teaspoon, spoon blobs of the cheese over the tart inside the border, reserving about ¼ for the top. Arrange the chicory on the tart and dot with the remaining dolcelatte.

  • Step 3

    Bake for 20 minutes until the pastry is puffed, crisp and golden. Meanwhile gently heat the honey with the thyme and lemon zest until runny. Drizzle over the tart and serve with a green salad.

Nutritional Information

  • Kcals 420
  • Fat 28.5g
  • Saturates 14.6g
  • Carbs 29.5g
  • Sugars 10.6g
  • Fibre 3.1g
  • Protein 9.7g
  • Salt 1.2g
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