2tbsp butter
2tbsp caster sugar
1 red chilli, deseeded and sliced
Leaves from 1 thyme sprig
350g puff pastry
Flour, for dusting
Salt and black pepper
Method:
1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss, then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for eight to 10 minutes.The vegetables should be partly cooked and have a little colour.
2. Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly.
3. Roll out the pastry on a floured work surface to three millimetres thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Michel Roux’s tagliolini with seafood recipe “I love seafood, and pasta and shellfish are always a great combination,” says Michel Roux. “Keep this simple with mussels and clams, or if you want to go to town, use other shellfish, such as razor clams or cockles, when they’re in season. The fennel seeds and pastis bring that lovely aniseed flavour that works so well with seafood.” Tagliolini with seafood (Serves 2) Ingredients: 400g clams
500g mussels 2tbsp olive oil
1 shallot, chopped 1tsp fennel seeds 2 garlic cloves, chopped 50ml pastis 150g shelled raw prawns 4tbsp crème fraiche 300g fresh tagliolini or 180g dried tagliolini or tagliatelle
mccarthyholden.co.uk | 63
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