TODAY’S RECIPE: Caramelised onion & chicory tart with Gorgonzola

LOVELY starter or a light lunch. Serves: 4.

Ingredients

1 sheet ready-rolled puff pastry 1 tbsp olive oil 1 tsp butter 4 thyme sprigs 1 tbsp brown sugar 2 small onions, peeled and cut into thick round slices 2 heads of red chicory, trimmed and sliced in half lengthways ½ lemon, juiced 75g Gorgonzola 1 tbsp toasted hazelnuts (optional)

Method

1. Heat oven to 200c/180c fan/gas 6. Cut a round of pastry the same size as the oven-proof pan you are using, then put it on a baking sheet. Chill in the fridge for at least 30 minutes.

2. Heat oil, butter and thyme in pan until the butter has melted. Add the sugar and stir in. Put onions and chicory cut-side down in pan. Season and allow to caramelise for ten minutes. Squeeze over the lemon juice, then remove from the heat and cool slightly.

3. Put disc of pastry on top and push it down around pan’s edges to encase contents. Pierce pastry with a knife to let out steam and bake in the oven for 40 minutes. Allow to cool for ten minutes before turning onto a plate. If it sticks to the pan, gently scrape the pieces off with a palette knife and set back in the tart. Season. Tear cheese over top, scatter over hazelnuts if using, then drizzle with a little olive oil to serve.

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