Caramelised Onion and Chicory Tart with Gorgonzola

• ready-made puff pastry↗1 sheet sheet
• olive oil↗1 tbsp tbsp
• butter↗1 tsp tsp
• thyme sprigs↗4
• brown sugar↗1 tbsp tbsp
• small onions2

  peeled and sliced into thick round pieces

• red chicory↗2 heads of heads

  trimmed and cut in half lengthwise

• lemon↗½

  juiced

• gorgonzola↗75g g

  (or vegetarian alternative)

• toasted hazelnuts1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Cut a circle from the pastry sheet the same size as the heat‑proof tin you are using and place it on a baking tray. Chill in the fridge for at least 30 minutes.

2. 2

   Heat olive oil, butter and thyme sprigs in a pan until the butter melts. Add brown sugar and stir. Place the onions and chicory, cut side down, into the pan. Season and let caramelise for about 10 minutes. Squeeze in the lemon juice, remove from heat and let cool slightly.

3. 3

   Place the pastry disc on top and press it to the edges of the tin so it wraps the filling. Prick the pastry with a knife all over to release steam, then bake for 40 minutes, or until the pastry has risen and turned golden. Let cool for 10 minutes, then carefully invert onto a plate. If the pastry sticks to the tin, it can be gently removed with a palette knife and placed back into the tart. Season. Crumble the gorgonzola on top, sprinkle toasted hazelnuts (optional), then drizzle a little olive oil before serving.