Chicory and Reblochon tart

I viewed chicory with suspicion prior to living in France, bit if there is one thing I have discovered during my time here, it is the perfect taste of chicory. No one can stay impartial to them when the season arrive because chicory is everywhere - they lie gloriously in every market stall, every small shop, and every supermarket. Some growers even bring chicory to the market in the boxes they grow in, making the purchase even more irresistible. There is something about them. Something bitter, yet freshly sweet and crunchy. And the best way, for me, to serve them is not only in salads but also in this simple tart with our local king - Reblochon cheese. 

1/2 portion pâte brisée
300 g Reblochon cheese, sliced

filling:
30 ml mild extra virgin olive oil*
450 g yellow chicory, quartered or sliced into 6
1 apple, sliced
3 garlic cloves, sliced
2 tsp thyme leaves
sea salt to taste
1 tbsp vinegar
1 tbsp maple syrup


Heat pan and add olive oil. When hot, add chicory, apples, thyme, garlic, and salt. Sauté on medium-high heat for 30 mins until soft. Add vinegar and maple syrup and mix.

In the meantime, prepare the base. Heat the oven to 200°. Roll out the pastry, place in a pan (23-25 cm) and press the edges nicely. Line with baking paper, add beans, and blind bake in the oven for 20 minutes. Remove. 

Lower temperature to 190°. Remove the beans and paper and add chicory. Top with cheese and bake in the oven for 25 minutes until it turns golden. Take out and eat it right away or later in the day. 

* It is important to choose a mild oil as chicory is already bitter.