Tarte tatin with chicory

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Baked upside down caramelized chicory puff pastry pie from the oven with orange and goat cheese.




Preheat the oven to 200 degrees. Let the sheets of puff pastry thaw and then press them together into a large square.
Cut the chicory in half, remove the hard and bitter middle piece.
Melt the butter in an ovenproof pan.
Grate the orange.
Place the half chicory in the pan. Sprinkle with the sugar, 2/3 of the orange zest, thyme, pepper and salt.
Bake the chicory for a few minutes until the sugar has caramelized. Then turn the chicory with the flat side down in the pan.
Place the sheet of puff pastry on the chicory. Press the protruding parts back into the pan as a rim. This may be a bit messy. Poke some holes in the puff pastry with a fork.
Place the pan with chicory and puff pastry in the oven for about 25 minutes until the dough is golden brown. Carefully remove from the oven. Be careful because the liquid and the syrup is hot. Let it cool for a few minutes and then place a plate on the pan and quickly turn the tarte tatin in 1 x. Make sure that the plate fits snugly on the pan and that no liquid or syrup can flow out.
Garnish the chicory tarte tatin with pieces of goat cheese, the rest of the orange zest and thyme.
Tip: Fry the orange segments in a pan until it becomes a sauce. If necessary, add a little flour to thicken it up a bit.
Chicory tarte tatin

Source: Leukerecepten by leukerecepten-nl.
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