Caramelised onion & chicory tart with Gorgonzola Rosie Birkett

tarih:

  • 1 sheet ready-rolled puff pastry
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 thyme sprigs
  • 1 tbsp brown sugar
  • 2 small onions, peeled and cut into thick round slices

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 heads of red chicory, trimmed and sliced in half lengthways
  • ½ lemon, juiced

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 75g Gorgonzola (or vegetarian alternative)

    Gorgonzola

    gaw-gon-zole-ah

    A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…

  • 1 tbsp toasted hazelnuts (optional)

  1. Heat oven to 200C/180C fan/gas 6. Cut a round of pastry the same size as the ovenproof pan you are using, then put it on a baking sheet. Leave to chill in the fridge for at least 30 mins.

  2. Heat the oil, butter and thyme in the pan until the butter has melted. Add the sugar and stir in. Put the onions and chicory cut-side down in the tin. Season and allow to caramelise for about 10 mins. Squeeze over the lemon juice, then remove from the heat and leave to cool slightly.

  3. Put the disc of pastry on top and push it down around the edges of the pan, so it’s encasing the contents. Pierce the pastry with a knife all over to let out the steam, then bake in the oven for 40 mins, or until the pastry is puffed and golden. Allow to cool for 10 mins before carefully turning out onto a plate. Don’t panic if it sticks to the pan – you can gently scrape the pieces off using a palette knife, then set them back in the tart. Season. Tear the cheese over the top, scatter over the hazelnuts, if using, then drizzle with a little more olive oil to serve.

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