Introduction

These balsamic chicory, pine nut, and blue cheese tartlets combine tangy roasted chicory with creamy blue cheese on a flaky puff pastry base. They make a sophisticated appetizer or a light lunch that’s full of flavor and texture.

Four rectangular puff pastry tarts are placed on a wooden board over a white marbled surface. Each tart has a golden-brown flaky crust with a thick base layer of creamy white cheese. On top of the cheese layer is a roasted endive, dark golden with slightly charred edges, placed in the center of each tart. Small toasted pine nuts are scattered across the surface of the cheese and endive, adding texture and light brown spots. The wooden board has a natural light color with some pastry flakes around the tarts. Nearby, there are green leaves and red berries adding a fresh, natural touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 red or white chicory (or a mixture), halved lengthways
3 tbsp balsamic vinegar
1 tbsp olive oil
2 rosemary sprigs
1 tbsp golden caster sugar
2 x 275g ready-rolled puff pastry sheets
100g crème fraîche
150g vegetarian soft blue cheese such as Dovedale Blue, crumbled
4 tbsp pine nuts

Instructions

Step 1: Heat the oven to 220°C (200°C fan/gas 7). Place the chicory halves into a small roasting tin and drizzle with balsamic vinegar and olive oil. Toss well to coat the chicory evenly. Season with salt and pepper, then scatter the rosemary sprigs over the top.
Step 2: Arrange the chicory cut-side up in the tin and sprinkle the golden caster sugar over them. Roast for 20 minutes until the stalks are tender when pressed, and the leaves are soft and wilted. Remove from the oven and let cool while you prepare the tartlets. Drain any excess liquid from the roasting tin.
Step 3: Unroll the puff pastry sheets onto two baking sheets lined with baking parchment. Cut each sheet into four rectangles, placing them with space between each piece. Score a 1cm border inside each rectangle using a blunt knife.
Step 4: Season the crème fraîche with salt and pepper, then spoon it into the center of each pastry rectangle, spreading it to the scored border. Sprinkle about half of the crumbled blue cheese inside the borders on top of the crème fraîche.
Step 5: Place a roasted chicory half on each tartlet, leaving any accumulated juices behind in the roasting tin. Top each with the remaining blue cheese.
Step 6: Bake the tartlets for 20 minutes until the pastry has puffed and turned golden, and the cheese is melted and bubbling.
Step 7: Scatter the pine nuts evenly over the tartlets and return to the oven for another 5 minutes until the pine nuts are golden and toasted.
Step 8: Remove from the oven and let the tartlets cool for 5-10 minutes before serving.

Tips & Variations

If you don’t like blue cheese, substitute with a sharp goat’s cheese or vegetarian feta for a milder but still flavorful option.

Storage

Store any leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for 8-10 minutes to crisp the pastry again. Avoid microwaving to keep the pastry flaky.

How to Serve

Four rectangular puff pastry tarts with golden, flaky edges are placed on a white wooden cutting board. Each tart has a single roasted endive leaf in the center, dark brown and slightly charred at the tips, lying on a creamy cheese base with a browned, bubbly surface. Small pale pine nuts are scattered on top of the pastry and cheese layers. Around the cutting board, there are green eucalyptus leaves and pink peppercorns adding color to the white marbled texture background. A spoon rests in a white bowl with a creamy sauce and beetroot pieces visible at the edge of the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tartlets in advance?

Yes, you can assemble the tartlets up to the baking stage and refrigerate them for a few hours before baking. Just add the pine nuts and toast them just before serving.

Can I use fresh rosemary or dried rosemary?

Fresh rosemary is preferred for the best flavor and aroma, but dried rosemary can be used if fresh is unavailable—use about half the quantity and sprinkle it over the chicory.