Chicory tart with walnut and pear salad and deep fried blue cheese

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This sublime chicory tart recipe from Nathan Outlaw is paired with a pear and walnut salad and deep fried blue cheese for a fabulous light lunch or an incredible starter.

First published in 2016




Chicory marmalade tart

Deep-fried blue cheese

  • 200g of blue cheese, cut into bite-sized pieces
  • plain flour for dusting
  • 1 egg, beaten
  • 1 handful of Panko breadcrumbs (1)
  • vegetable oil, for deep frying
  • salt


To plate

  • 2 pears, peeled, core removed and chopped into small pieces
  • 100g of mixed salad leaves
  • 6 pickled walnuts, roughly chopped


  • Deep fat fryer
  • Sugar thermometer


For the chicory marmalade tart, cut the puff pastry sheet into four 15cm squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes
  • 200g of puff pastry
Preheat the oven to 175°C/gas mark 4
Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm
Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent
Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly
  • 75g of caster sugar
  • salt
Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool
For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat
  • 200g of blue cheese
  • plain flour for dusting
  • 1 egg
  • 1 handful of Panko breadcrumbs (1)
Place the coated blue cheese in a deep fat fryer or pot of oil set to 190°C (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt
  • vegetable oil
  • salt, season
For the dressing, whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined
Pour the rapeseed oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper
To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese around the tart, drizzle each plate with the dressing and serve
First published in 2016

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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