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Balsamic Chicory, Pine Nut & Blue Cheese Tartlets Recipe

★★★★★

4.7 from 79 reviews
  • Author: Ben
  • Total Time: 1 hour
  • Yield: 8 tartlets 1x
  • Diet: Vegetarian

Description

These Balsamic Chicory, Pine Nut & Blue Cheese Tartlets are a delightful blend of tangy balsamic-roasted chicory, creamy blue cheese, and crunchy pine nuts nestled in golden puff pastry. Perfect as an elegant appetizer or light lunch, this recipe combines savory and slightly sweet flavors with a beautiful presentation.

Ingredients

Scale

Chicory Roasting

  • 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

Tartlets

  • 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

  1. Preheat the Oven: Set your oven to 220°C (200°C fan)/Gas mark 7 to get it ready for roasting the chicory and baking the tartlets.
  2. Prepare and Roast Chicory: Place the chicory halves in a small roasting tin. Drizzle over the balsamic vinegar and olive oil, then toss well to coat all leaves evenly. Season with salt and pepper, scatter the rosemary sprigs over, arrange chicory cut-side up, and sprinkle with golden caster sugar. Roast for 20 minutes until the stalks are tender and leaves are soft and wilted. Remove and let cool while you prepare the tartlets, then drain off any excess liquid from the tin.
  3. Prepare Puff Pastry: Unroll the pastry sheets onto two lined baking sheets. Cut each sheet into four rectangles and place with a little space between each on the trays. Using a blunt knife, score a 1cm border around each rectangle without cutting all the way through the dough to allow puffing.
  4. Assemble Tartlets: Season the crème fraîche and spoon it evenly into the center of each pastry rectangle, spreading it to the scored border. Sprinkle half of the crumbled blue cheese inside the borders on top of the crème fraîche. Place one chicory half atop the cheese on each tartlet, leaving any juices behind in the roasting tin. Then top with the remaining blue cheese.
  5. Bake Tartlets: Place the tartlets into the oven and bake for 20 minutes, or until the pastry is puffed and golden, and the cheese is melted and bubbly.
  6. Add Pine Nuts and Finish Baking: Remove the tartlets briefly from the oven, scatter the pine nuts evenly on top, and return to bake for an additional 5 minutes until the pine nuts are toasted golden and fragrant.
  7. Cool and Serve: Let the tartlets cool for 5-10 minutes before serving to allow flavors to settle and to avoid burning your mouth. Enjoy warm for the best texture and taste.

Notes

  • If you prefer, substitute blue cheese with a sharp goat’s cheese or vegetarian feta for a milder flavor.
  • Ensure to score the puff pastry lightly to help create a raised border that holds the filling.
  • You can prepare the chicory in advance and cool it before assembling to save time during baking.
  • Serve these tartlets with a fresh green salad for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: British

Keywords: chicory tartlets, balsamic chicory, blue cheese tartlets, puff pastry, vegetarian appetizer, easy tartlet recipe, pine nuts, savory tart

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Find it online: https://kitchenwithben.com/balsamic-chicory-pine-nut-and-blue-cheese-tartlets-recipe/