Chicory & Pear Tarte Tatin

Method

Pantry

1. In a large bowl, mix flour, herbs and salt.
2. Add the oil into the flour and mix with a spoon or your hands.
3. Once it looks like fine bread crumbs, add a little bit of water at a time and mix with your hands.
4. Continue to add water until a dough has formed.
5. Use the pastry immediately or roll a small disk and store in the fridge or freezer between 2 sheets of parchment paper. 

Tarte Tatint

1. Heat 1 tablespoon of coconut oil with the sugar in a big pan and let them melt.
2. Add the chicories and cook them on medium-high heat for 3-5 minutes.
3. Add lemon juice, salt and pepper.
4. Cover and leave to cook for 15-20 minutes on low heat.
5. Heat another pan with 1 tablespoon of coconut oil.
6. Add pears and cook for 10-15 minutes on medium fire.
7. Preheat the oven at 200°C.
8. Distribute the chicories and pears to the bottom of a hide-sided pie dish or in a big oven-proof skillet.
9. Roll out the pastry with a rolling pin or an empty bottle in order to form a circle 1 or 2 centimetres wider than your pie dish.
10. Place the disc of pastry on top of the chicories and pears.
11. Tuck the edges down the inside of the dish and, with a fork, prick a few holes in the pastry to allow steam to escape.
12. Cook for 20-25 minutes, until the pastry is golden. There should be some cooking juice on the edges of the dish.
13. Wait for 10 minutes to cool down before turning tour tart upside down and serve immediately topped with crumbled cheese and a salad of greens as a side.

Thanks for the lovely recipe Cecile!