Balsamic Chicory Tartlets with Pine Nuts and Blue Cheese

• chicory4 шт., червона або біла pcs

  (or mix), cut in half lengthwise

• balsamic vinegar↗3 ст. л. tbsp
• olive oil↗1 ст. л. tbsp
• rosemary sprigs↗2
• golden fine sugar↗1 ст. л. tbsp
• puff pastry↗2 × 275 г готового розкатаного g

  sheets

• crème fraîche↗100 г g
• blue cheese↗150 г м’якого вегетаріанського g

  e.g., Dovedale Blue, crumbles (see tips)

• pine nuts↗4 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection, gas 7). Place the chicory halves in a small baking dish, drizzle with balsamic vinegar and olive oil, toss to coat the leaves well, then season with salt and scatter the rosemary sprigs. Arrange the chicory with the skin side up, sprinkle with golden fine sugar and bake for 20 minutes, until the stems become tender when pressed with a knife and the leaves are soft and wilted. Let cool, then drain any excess liquid.

2. 2

   Unfold the puff pastry sheets onto two baking trays lined with parchment. Cut each sheet into four rectangles and place them on the tray, leaving a small gap between them. Using a blunt knife, mark a border 1 cm wide around each rectangle. Season the crème fraîche to taste, then spoon it into the center of each tartlet, spreading to the edges. Sprinkle about half of the blue cheese into the center, then top each tartlet with a half of the chicory, leaving the juice in the form. Sprinkle the remaining cheese and bake for 20 minutes, until the puff pastry has risen, turned golden, and the cheese has melted and bubbled. Add the pine nuts and bake for another 5 minutes until they are toasted. Let cool for 5–10 minutes before serving.