Balsamic Chicory, Pine Nut & Blue Cheese Tartlets Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
