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Chicory, beetroot and blue cheese tarte Tatin recipe

Chicory, beetroot and blue cheese tarte Tatin recipe

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This modern twist on a classic proves that tarte Tatin doesn’t always have to be sweet. The combination of chicory, crunchy walnuts and melted blue cheese will have you converted to this savoury version in no time. See method

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 540 calories / serving
  • Vegetarian


  • 25g butter
  • 1 garlic clove, finely chopped
  • 1 tbsp light muscovado sugar
  • 1 tbsp balsamic vinegar
  • 4 heads of chicory, trimmed and halved
  • 2 tsp chopped fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 2 small cooked beetroots (about 100g), cut into wedges
  • 375g pack ready-rolled light puff pastry
  • 25g walnut halves, toasted and chopped
  • 50g vegetarian blue cheese

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    15g 73%
  • Sugars

    10g 11%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 58.9g Protein 12g Fibre 3g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Melt the butter in a 25cm ovenproof frying pan, add the garlic and cook over a gentle heat for 2 mins. Add the sugar, stir until dissolved, then stir in the vinegar and bubble gently for 1 min. Don’t let the garlic burn.
  2. Arrange the chicory, cut side up, in a single layer in the pan. Season and sprinkle with the rosemary and thyme. Cook for 5 mins. Turn the chicory and cook for 2 mins more. Remove the pan from the heat. Dry the beetroot wedges with kitchen paper and arrange in among the chicory.
  3. Unroll the pastry and cut out a circle 2cm larger than the pan. Lay the pastry over the chicory, tucking the excess underneath. Bake for 20 mins until the pastry is risen 
and golden. Turn out onto a serving plate
and scatter over the walnuts and blue cheese to serve.

See more Vegetarian recipes

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