PARTY RECIPE I chicory pie with honey and goat cheese

A local and refined dish with Belgian chicory, ideal as an original starter on the festive table or a light, vegetarian meal. Perfect to combine with a slightly fuller white wine from our selection. 🍷

Matching wines:

Amastuola Bialento I Puglia I Italy

Pardevalles albarin Blanco I Léon I Spain

Château St Jacques d'Albas I Minervois I France

Ingredients (for 4 persons):

• 6 heads of chicory
• 1 sheet of puff pastry
• 150 g soft goat cheese (if you are not a fan of goat cheese, you can replace it with ricotta)
• 2 tbsp acacia honey
• 1 tbsp balsamic vinegar
• Fresh thyme (a few sprigs)
• 2 tbsp real butter
• Salt and pepper to taste 

Preparation method:

• Remove the hard core of the chicory and cut the stalks in half. Heat the butter in a pan and fry the chicory until golden brown on all sides, the chicory does not have to be completely cooked. Add the honey, balsamic vinegar, and thyme, and let it caramelize gently. Season with salt and pepper.
• Preheat the oven to 180°C. Line a pie dish with the puff pastry and prick holes in the bottom. Spread the caramelized chicory evenly over the bottom. Crumble the goat cheese or ricotta over it.
• Bake the pie in the oven for about 30 minutes until the puff pastry is golden brown and crispy. Check in between by pricking it with a paring knife to see if the chicory is done or not.
• Remove the pie from the oven, garnish with some extra fresh thyme leaves, and serve warm.