Chicory Tarte Tatin

Ingredients for 6 servings:

• 800 g chicory, halved lengthwise
• 100 g butter
• 2 tbsp, leveled curry powder
• 2 tbsp, grated ginger root
• 2 tbsp brown sugar
• salt and pepper
• 1 pack of puff pastry, round

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

sophisticated entrée

Melt 80g of the butter in a large frying pan. Add the halved chicory stalks, cut-side down. Turn over after a while to brown on all sides. Sprinkle with the ginger and curry powder, season with pepper and salt. Add a little water and steam for about 15 minutes. Sprinkle a 28cm baking pan with the sugar, scatter 20g of butter on top, then place the chicory in the shape of a rosette. Place the puff pastry sheet on top, press down the edges, and prick the surface in several places with a fork. Bake in an oven preheated to 200°C for about 25 minutes. Remove from the oven and turn the tart out. I bake the tart in a springform pan and line the base with baking paper.