Traybake with chicory, bacon and pear

Ingredients

• 1 sheetpuff pastry
• 100 gmascarpone or soft cheese
• 2 headschicory
• 1Conference pear
• ½red onion
• 100 gstreaky bacon
• 2 sprigsthyme
• 20 gpine nuts
• A handfulrocket
• To tastebalsamic glaze

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, with the baking tray inside so it heats up too.

2. 2

   Prepare the toppings

   Trim the bases from the chicory heads and cut each lengthways into quarters. Slice the pear into strips and the red onion into thin rings.

3. 3

   Shape the pastry

   Unroll the puff pastry, leaving it on its baking paper. Lightly score a border about 1 cm in from the edge, then prick the pastry inside the border generously with a fork.

4. 4

   Spread the cheese

   Spread the mascarpone or soft cheese over the pastry, keeping the outer border clear. Season with salt and pepper.

5. 5

   Add the toppings

   Arrange the chicory, pear, red onion, bacon and pine nuts over the cheese.

6. 6

   Season with thyme

   Strip the thyme leaves from the sprigs and scatter them over the tart. Season again with salt and pepper; add a splash of olive oil if you like.

7. 7

   Brush the border

   For a deeper colour, brush the pastry border with egg yolk, cream or olive oil, if desired.

8. 8

   Bake until golden

   Transfer the tart on its baking paper to the preheated tray and put it straight into the oven. Bake for about 20–25 minutes, until the pastry is fully golden and the chicory has taken on a nicely grilled colour.

9. 9

   Finish and serve

   Scatter the rocket over the tart and, if you like, finish with a drizzle of balsamic glaze. Serve straight away.

What is a chicory and pear tart?

This is a savoury puff pastry tart built around chicory, known as witloof in Dutch-speaking Belgium. Chicory has a gently bitter taste that works well alongside sweet pear and salty bacon.

Here, a layer of soft cheese helps anchor the toppings while the pastry border puffs and browns. Rocket and balsamic glaze go on after baking, bringing a fresh, peppery finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 9g protein, 30g carbs, 43g fat.

The puff pastry and pear provide most of the carbohydrates, while pastry, mascarpone and bacon contribute much of the fat. Bacon and the cheese add some protein; serve a portion with extra salad or vegetables to balance the plate.

Choosing the ingredients

Chicory: Choose firm heads and cut them lengthways into quarters so the pieces sit neatly on the pastry. The pear should be ripe enough to taste sweet but still firm enough to slice.

Cheese: Mascarpone gives a rich, mild base, while soft cheese is a suitable alternative. Keep the layer fairly even and leave the scored border uncovered.

A crisp pastry base

Scoring: Make a shallow cut about 1 cm from the edge without cutting all the way through. This helps define the border as the pastry rises.

Pricking: Prick the pastry inside the border generously with a fork. The recipe uses a preheated tray, so transfer the tart to it promptly and put it straight into the oven.

Getting the toppings ready

Even pieces: Cut the pear into strips and the onion into thin rings so they spread across the tart. Keep the chicory quarters similar in size for more even cooking.

Pine nuts: Scatter them over the other toppings before baking. They toast in the oven, so keep an eye on the tart towards the end of its baking time.

How to tell when it is done

Pastry: Bake at 200°C for about 20–25 minutes. Look for a fully golden crust, including the edge and underside.

Chicory: It should have some colour from roasting while still holding its shape. Add the rocket only after baking so it stays fresh rather than wilting in the oven.

Serving the tart

Serve the tart as soon as it comes out of the oven, once the rocket and optional balsamic glaze are added. A simple green salad makes a fresh accompaniment.

For a more substantial meal, serve it with a bowl of soup or extra salad. The tart is also easy to slice and share at the table.

Recipe notes & tips

• Keep the baking paper under the pastry to make transferring the tart easier.
• Use a sharp knife to score the border lightly without cutting through the pastry.
• Leave a clear edge when spreading the cheese so the border can rise and brown.
• Keep the oven tray inside while the oven heats, as directed in the method.
• Add the rocket and balsamic glaze just before serving.

Variations

• Use goat’s cheese: Swap the mascarpone or soft cheese for a soft goat’s cheese.
• Add walnuts: Use chopped walnuts in place of the pine nuts.
• Try a different pear: Choose another firm, ripe pear if Conference pears are unavailable.
• Make it meat-free: Leave out the bacon and add extra chicory or pear.
• Add a little heat: Scatter a pinch of chilli flakes over the cheese before adding the toppings.

Common mistakes to avoid

• Cutting through the border: Score only lightly so the outer edge can rise as a rim.
• Leaving the pastry unpricked: Fork the centre generously to help limit puffing beneath the toppings.
• Covering the edge with cheese: Keep the outer border clear so it can brown and puff.
• Using a cold tray: Preheat the baking tray with the oven, as the method specifies.
• Adding rocket before baking: Scatter it over the tart after it comes out of the oven.

How to store

Keep leftover tart covered in the fridge and eat within 2 days. Reheat in an oven until hot and crisp; add fresh rocket after reheating.

Frequently asked questions