Chicory, goat’s cheese and nduja tart

SERVES 4

320g ready-rolled puff pastry 20g unsalted butter

1tbsp olive oil, plus extra to drizzle 3 large or 4 small chicory, halved lengthways

150g soft goat’s cheese

2tbsp nduja

1 handful flat-leaf parsley, roughly chopped

Preheat the oven to 220°C/200°C fan/gas 7. Unroll the pastry on to a baking tray lined with baking paper.

Use a sharp knife to mark a 1cm border around the pastry, being careful not to go all the way through to the tray. Prick the area inside the border with a fork, then bake for 10 minutes, until crisp but not too golden. Remove and set aside.

Meanwhile, heat the butter and olive oil in a large frying pan over a high heat. When the butter is foaming, add the chicory and season with salt.

Cook for about 10 minutes, turning occasionally, until tender when pierced with a fork and all liquid released by the chicory has evaporated. Remove from the heat and allow to cool for a few minutes.

Dot three-quarters of the goat’s cheese over the cooked pastry, then do the same with half the nduja. Arrange the chicory, cut-side up, over the top and dot with the remaining goat’s cheese and nduja.

Bake for 10-12 minutes until golden, then serve with a scattering of chopped parsley, a drizzle of olive oil and a twist of black pepper, if you like.

Recipe from Ocado.com