The world upside down. That’s tarte tatin. Why? You prepare a tarte tatin upside down. We made this French style tarte tatin. Lovely as a side dish or super as an addition to your serving platter.
To keep the French vibes a bit, we liked to use typical French ingredients. If you are not a fan of chicory, grab a young, smaller chicory. They are much less bitter.
Perhaps the best part is that this recipe can be prepared both on the barbecue and in the oven. Take a quick look at the recipe below and surprise your guests (and yourself of course) with something different on the table!
Chicory Tarte Tatin with smoked duck breast
- 5 to 6 pcs chicory
- 100 gr smoked duck breast
- 100 gr comté cheese
- 1 roll puff pastry
- 30 gr brown cane sugar
- Cut the chicory in half. Here you can remove the large leaves. The outer leaves are a bit more bitter than the inner leaves.
- Place a knob of butter in a cast iron pan or a heavy-bottomed pan.
- Add the brown sugar to the butter. Place the chicory shoots in the pan. To do so, turn the shoots from time to time to caramelise them.
- Place the shoots with the flat side down in the pan and form a nice circle.
- Cover the chicory with slices of duck breast fillet. Then grate the comté on top of the chicory and duck breast.
- Roll the puff pastry over the pan and cut it nicely along the edge. Stick a few holes in the top of the dough.
- Place the pan in an oven or at the barbecue at 185 degrees and bake the tarte tatin for about 25 minutes. It is done when the top of the dough is nice and crispy.
- Grab a large cutting board. Place the cutting board on the pan and turn it over with the pan. This is the easiest way to get the tarte tatin out of the pan.
- Eat the tarte tatin warm or cold. Either way, it’s delicious!