Chicory, goat’s cheese and nduja tart
Ingredients
320g ready-rolled puff pastry
20g unsalted butter
1 tbsp olive oil, plus extra to drizzle
3 large or 4 small chicory, halved lengthways
150g soft goat's cheese
2 tbsp nduja
1 handful flat-leaf parsley, roughly chopped
4 servings
Calories~688 kcal
Protein~14 g
Carbs~44 g
Fat~50 g
Fiber~4 g
Sugar~3 g
Total recipe
Calories~2,750 kcal
Protein~55 g
Carbs~175 g
Fat~200 g
Fiber~15 g
Sugar~12 g
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. Unroll the pastry onto a baking tray lined with baking paper. Use a sharp knife to mark a 1cm border around the pastry, being careful not to go all the way through to the tray. Prick the area inside the border with a fork then bake for 10 mins, until crisp but not too golden. Remove and set aside.
Step 2
Meanwhile, heat the butter and olive oil in a large frying pan over a high heat. When the butter is foaming, add the chicory and season with salt. Cook for about 10 mins, turning occasionally, until tender when pierced with a fork and all liquid released by the chicory has evaporated. Remove from the heat and allow to cool for a few mins.
Step 3
Dot three-quarters of the goat’s cheese over the cooked pastry, then do the same with half the nduja. Arrange the chicory, cut-side up, over the top and dot with the remaining goat’s cheese and nduja. Bake for 10-12 mins until golden, then serve with a scattering of chopped parsley, a drizzle of olive oil and a twist of black pepper, if you like.
