Balsamic Chicory, Pine Nut & Blue Cheese Tartlets Recipe
These Balsamic Chicory, Pine Nut & Blue Cheese Tartlets combine the slightly bitter tang of roasted chicory with the creamy richness of vegetarian blue cheese, all encased in flaky puff pastry. Enhanced by the sweetness of balsamic vinegar and a sprinkle of toasted pine nuts, these tartlets make an elegant appetizer or light meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Chicory and 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
- Preheat and Roast Chicory: Heat the oven to 220°C (200°C fan)/gas mark 7. Place the halved chicory into a small roasting tin, drizzle with balsamic vinegar and olive oil, then toss to coat evenly. Season with salt and pepper, scatter rosemary sprigs over the top, and sprinkle with golden caster sugar. Arrange chicory cut-side up in the tin and roast for 20 minutes until tender and leaves are soft and wilted. Remove from the oven and allow to cool, then drain any excess liquid.
- Prepare Pastry Bases: Unroll the puff pastry sheets onto two baking sheets lined with baking parchment. Cut each sheet into four rectangles, spacing them apart. Using a blunt knife, score a 1cm border around each rectangle without cutting all the way through to allow the edges to puff.
- Assemble Tartlets: Season the crème fraîche with salt and pepper, then spoon and spread it evenly within the borders of each pastry rectangle. Sprinkle about half of the crumbled blue cheese inside the borders over the crème fraîche. Place a roasted chicory half on top of each, and then add the remaining blue cheese over the chicory.
- Bake Tartlets: Bake the tartlets for 20 minutes until the pastry has puffed and turned golden, and the cheese is melted and bubbling.
- Toast Pine Nuts: Scatter pine nuts over the tartlets, then return to the oven and bake for an additional 5 minutes until the pine nuts are golden and toasted.
- Cool and Serve: Remove the tartlets from the oven and let them cool for 5–10 minutes before serving to allow the filling to set slightly and flavors to meld.
Notes
- If you dislike blue cheese, substitute with sharp goat’s cheese or a vegetarian feta for a different yet delicious flavor.
- Be careful not to cut through the pastry border when scoring, as this helps the edges rise distinctively.
- Drain any excess liquid from the chicory roasting tin before assembling tartlets to avoid soggy pastry.
- Serve warm for best texture and flavor experience.
Keywords: balsamic chicory tartlets, blue cheese tartlets, puff pastry tartlets, vegetarian appetizers, pine nut recipes, easy baked tartlets
