Balsamic Chicory, Pine Nut & Blue Cheese Tartlets Recipe

Introduction

These balsamic chicory, pine nut, and blue cheese tartlets are a delightful combination of tangy, sweet, and savory flavors nestled in crisp puff pastry. Perfect as an elegant starter or a light lunch, they offer a beautiful balance of textures and colors that will impress your guests.

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
• 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. Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Place the chicory halves in a small roasting tin. Drizzle over the balsamic vinegar and olive oil, then toss well to coat evenly. Season with salt and pepper, scatter the rosemary sprigs over, and sprinkle with the golden caster sugar. Arrange the chicory cut-side up in the tin.
2. Step 2: Roast the chicory for 20 minutes, until the stalks are just tender when pressed and the leaves are soft and wilted. Remove from the oven and let cool. Drain off any excess liquid from the tin before assembling the tartlets.
3. Step 3: Unroll the puff pastry sheets onto baking sheets lined with baking parchment. Cut each sheet into four rectangles and space them out on the sheets. Using a blunt knife, score a 1cm border around each rectangle, being careful not to cut all the way through.
4. Step 4: Season the crème fraîche with salt and pepper, then spoon it into the center of each pastry rectangle, spreading it up to the scored border. Scatter about half of the crumbled blue cheese inside the borders on top of the crème fraîche.
5. Step 5: Place one chicory half on each tartlet, leaving any juices in the roasting tin. Top with the remaining blue cheese, then bake for 20 minutes until the pastry is puffed and golden and the cheese is melted and bubbly.
6. Step 6: Scatter the pine nuts over the tartlets and bake for another 5 minutes until the nuts are golden and toasted. Allow to cool for 5–10 minutes before serving.

Tips & Variations

• If you’re not a fan of blue cheese, substitute it with a sharp goat’s cheese or vegetarian feta for a different but equally delicious flavor.
• To add extra freshness, you can scatter some chopped fresh rosemary or parsley over the tartlets just before serving.
• Use a mix of red and white chicory for a vibrant presentation.

Storage

Store any leftover tartlets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 160°C/320°F) for 10–15 minutes to keep the pastry crisp. These tartlets are best enjoyed fresh but can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tartlets in advance?

You can roast the chicory and assemble the tartlets ahead of time, then store them in the fridge until ready to bake. Bake shortly before serving for the best texture and flavor.

Can I use regular cheese instead of vegetarian options?

Yes, you can use regular blue cheese or other varieties if you do not require a vegetarian option. Just be sure to adjust the seasoning to taste, as some cheeses can be saltier or stronger than others.

Balsamic Chicory, Pine Nut & Blue Cheese Tartlets Recipe

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★★★★★

4.6 from 91 reviews

These Balsamic Chicory, Pine Nut & Blue Cheese Tartlets are a deliciously sophisticated appetizer or light meal, combining roasted chicory with tangy balsamic vinegar, creamy vegetarian blue cheese, and crunchy toasted pine nuts all nestled in golden puff pastry. The roasted rosemary enhances the complex flavors, while the crème fraîche adds smoothness. Perfect for entertaining or a tasty treat, these tartlets offer an elegant blend of savory and sweet notes.

• Author: Sophie
• 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 1x2x3x

Chicory Mixture

• 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

1. Roast the Chicory: Preheat the oven to 220°C (200°C fan)/gas mark 7. Place the chicory halves into a small roasting tin. Drizzle with balsamic vinegar and olive oil, then toss well to coat the leaves evenly. Season with salt and pepper and scatter the rosemary sprigs over the chicory. Arrange the chicory cut-side up and sprinkle with golden caster sugar. Roast in the oven for 20 minutes until the chicory stalks are tender and the leaves are soft and wilted. Remove and allow to cool, then drain off any excess liquid from the tin.
2. Prepare the Puff Pastry: Unroll the puff pastry sheets onto two baking sheets lined with baking parchment. Cut each sheet into four equal rectangles, spacing them apart. Using a blunt knife, score a 1 cm border around each rectangle to create a raised edge during baking.
3. Assemble the Tartlets: Season the crème fraîche with salt and pepper, then spoon it into the center of each pastry rectangle and spread it evenly within the scored border. Sprinkle half of the crumbled blue cheese inside the borders over the crème fraîche. Place one roasted chicory half on top of the cheese in each tartlet, allowing any juices to remain in the roasting tin. Then, sprinkle the remaining blue cheese over the chicory.
4. Bake the Tartlets: Place the baking sheets in the oven and bake for 20 minutes until the pastry has puffed up and turned golden, the cheese is melted, and bubbling.
5. Toast the Pine Nuts and Finish Baking: Remove the tartlets briefly from the oven, scatter the pine nuts evenly over each tartlet, then return to the oven and bake for an additional 5 minutes. This will toast the pine nuts until golden and add a lovely crunch.
6. Cool and Serve: Allow the tartlets to cool for 5-10 minutes after baking to let the filling set slightly. Serve warm as an elegant snack or light meal.

Notes

• If you prefer, substitute the blue cheese with a sharp goat’s cheese or vegetarian feta for a different flavor profile.
• Be sure to score the pastry border carefully to help it rise and contain the filling during baking.
• Drain excess liquid from the roasted chicory to avoid soggy pastry tartlets.
• Use vegetarian-friendly cheese options if adhering to vegetarian diets.

Keywords: balsamic chicory tartlets, blue cheese tartlets, vegetarian puff pastry appetizer, pine nut tartlets, savory puff pastry, dinner party appetizers