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Balsamic Chicory, Pine Nut & Blue Cheese Tartlets Recipe

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★★★★★

4.6 from 122 reviews

These delightful Balsamic Chicory, Pine Nut & Blue Cheese Tartlets combine the subtle bitterness of roasted chicory with the tangy creaminess of blue cheese and the crunch of toasted pine nuts, all encased in flaky puff pastry. Perfect as an elegant appetizer or a light vegetarian meal, these tartlets are bursting with flavor and texture.

Ingredients

Scale

Chicory and Roasting 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

Tartlet Ingredients

  • 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 and Roast Chicory: Heat the oven to 220C/200C fan/gas 7. Place chicory halves into a small roasting tin, drizzle with balsamic vinegar and olive oil, toss well to coat. Season, scatter rosemary sprigs and sprinkle golden caster sugar over the chicory. Arrange cut-side up and roast for 20 minutes until stalks are tender and leaves are soft and wilted. Remove from oven and let cool. Drain any excess liquid from the roasting tin.
  2. Prepare the Pastry Sheets: Unroll the puff pastry sheets onto two baking sheets lined with baking parchment. Cut each sheet into four rectangles, creating eight tartlets in total. Leave a little space between rectangles. Score a 1 cm border around each rectangle with a blunt knife to allow the edges to puff up during baking.
  3. Assemble the Tartlets: Season the crème fraîche with salt and pepper. Spoon the crème fraîche into the center of each pastry rectangle, spreading it just to the scored border. Sprinkle half of the crumbled blue cheese evenly inside the borders across all tartlets.
  4. Add Chicory and Cheese Topping: Top each tartlet with a roasted chicory half, placing it carefully on top of the cheese and crème fraîche. Evenly distribute the remaining blue cheese over the chicory-topped tartlets.
  5. Bake the Tartlets: Place the assembled tartlets in the oven and bake for 20 minutes until the pastry is puffed and golden and the cheese has melted and is bubbling.
  6. Add Pine Nuts and Final Bake: Scatter pine nuts over the tartlets then return to the oven for an additional 5 minutes until the pine nuts are golden and toasted.
  7. Cool and Serve: Remove tartlets from the oven, allow them to cool for 5-10 minutes before serving to let the flavors meld and to avoid burning.

Notes

  • If you dislike blue cheese, try swapping in sharp goat’s cheese or vegetarian feta for a milder flavor.
  • Make sure to score the pastry borders to help create a raised edge that holds the filling.
  • Serving warm ensures the puff pastry stays crisp and the cheese remains creamy and melted.
  • Drain excess liquid from the chicory roasting tin to prevent sogginess in the tartlets.
  • Use a blunt knife to score the pastry to avoid cutting all the way through.

Keywords: balsamic chicory tartlets, blue cheese tartlets, pine nut tartlets, vegetarian appetizers, puff pastry tartlets, roasted chicory, easy appetizer recipes

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