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    Chicory & tomato tarte tatin

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    Chicory & tomato tarte tatin

    • Preparation time: 5 minutes to 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 6


    • 50g Butter
    • 3 Heads of chicory
    • 50g Light brown muscovado sugar
    • A splash, Balsamic vinegar
    • 225g Pome dei Moro tomatoes
    • 350g sheet, Ready rolled puff pastry


    1. Heaet the butter in a non-stick frying pan and add the 3 heads of chicory. Cook over a medium heat for 4-5 minutes, until golden.
    2. Add 50g sugar and a splash of balsamic vinegar; bubble for about 30 seconds.
    3. Transfer the chicory to a shallow roasting tin and add the tomatoes. Pour over pan juices. Lay the puff pastry over, tucking the edges under.
    4. Bake at 190°C, gas mark 5 for 25 minutes, until the pastry is risen and golden. Invert on to a serving plate to serve.

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