WIN!
Week 1: Chicory & Thyme Tart Tatin w/ Crushed Hazelnuts 👩🍳
Bake, recreate, or experiment with this tart tatin recipe, then share your picture with us using #ODDBOXCREATIONS for your chance to win 4 x Boxes of your choice!*📦
No leftover chicory?
Shallots, onions, carrots, tomatoes, beetroot are all veggies from your box that will work wonderfully. Just simply replace the chicory with your chosen vegetable and build the tart as below!
Prep time: 5 mins
Cooking time: 25 mins
INGREDIENTS:
*250g of ready made puff pastry
*1 onion
*60g salted butter
*thyme sprigs
*2 heaped tbsp brown sugar
*2 whole heads of chicory, sliced in halves (root on!)
*1 tbsp of toasted hazelnuts
RECIPE:
1) About 15 mins prior to rolling out take the pastry out of the fridge and heat the oven to 180 degrees.
2) Roll out the pastry to a circle around 3-4mm thick just larger than your pan – make sure you use a pan that can go in the oven. Pop on some baking parchment to chill in the fridge.
3) Cut the chicory in half through the root. No need to cut out the root, as the bitterness will mellow once it is cooked.
4) Heat 10g of butter in your ovenproof pan. Once it starts to foam, add the sliced onion and cook until soft. Then nestle in the chicory around the onions. Keep the heat at medium – high so the chicory starts to soften.
5) After about 5 mins, add a couple of springs of thyme, and sprinkle over about the brown sugar, the rest of the butter and pop back on the hob until the caramel forms. Remove from the heat.
6) Put the disc of pastry on top of the vegetables and push it down around the edges so it encases the contents. Pierce the pastry with a knife to allow the steam to escape and bake in the oven for approx. 20 mins or until the pastry is puffed and golden. Cool for 5 mins before carefully turning out onto a plate. Don’t worry if the veggies stick a little. Scatter over the hazelnuts, drizzle with a little olive oil & a few extra thyme sprigs.
Can I freeze it? ❄️
We wouldn't recommend freezing as the pasty will go soggy upon defrosting. Once made, you can re-heat it in the oven for 15 minutes at 180C.
*Entries to be submitted by 12:00, 20th Nov.
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