Caramelized chicory tart with goat's cheese

Ingredients for the pastry:  3 egg yolks, 80 gr of potato starch, 160 gr of flour, 1 tablespoon of sherry vinegar, 100 gr of butter, salt.

Ingredients for the garnish:  1.5 kg of small chicory, 1 semi-ripe goat’s cheese, the juice of 1 lemon, 80 gr of butter, 125 gr of granulated sugar.

Ingredients for the sauce: 25 cl of double cream, 2 tablespoons of sherry vinegar, 2 tablespoons of chopped sage (or marjoram).

Preparation:  Prepare your short crust pastry or use a ready-to-roll pastry. 

Melt 25 gr of butter in a pan. Add the chicory after washing, add the lemon, salt, then cover with water.

Cover the pan, leave to simmer for 40 mins then drain the chicory through a sieve.

Melt the rest of the butter in a pan. Add the sugar and stir gently until golden.

As soon as a caramel starts to form, pour into a tart dish with a fixed bottom and spread the caramel over the entire base of the dish, before leaving to cool.

Preheat the oven to gas mark 6 (180° C).

Arrange the two layers of drained chicory into the dish, overlapping the ends slightly over the sides of the dish, then crumble the goat’s cheese evenly over them. 

Cover with the rest of the chicory.

Fold the ends of the first layer of chicory back over the cheese.

Roll the pastry over the tart, tucking the sides neatly into the tart dish.

Place in the oven and cook for 20 mins.

Lightly beat the cream with a hand whisk into the sherry vinegar and the sage (or marjoram)