Chicory and Maroilles cheese tart

This dish, originating in northern France, is simple and delicious, as long as the pastry base is well cooked, the cheese is properly ripe and the chicory is cooked to golden perfection. Reblochon is used in the top tart in the photograph, Maroilles (which I prefer) in the one below.

SERVES 6

180g chicory bulbs

60g butter, plus extra for greasing

280g flan pastry

Plain flour, for dusting

30g caster sugar

6 juniper berries, crushed with the flat side of a knife

Juice of ½ lemon

185g ripe Maroilles or Reblochon, with skin, cut into strips 3–4mm wide

Sea salt and freshly ground pepper

Remove the outer layer of leaves from each chicory bulb. Halve each bulb lengthways, then cut each half into slices.

Lightly butter a loose-based 18cm tart tin, about 3cm high.

Roll out the pastry on a lightly floured surface to a circle, about 3mm thick, giving it a quarter-turn after each roll, and flipping it over occasionally to stop it sticking and ensure an even thickness.

Loosely roll the pastry around the rolling pin and unfurl it carefully into the tart tin to line it, pressing the pastry against the side. Roll the rolling pin across the top of the tin to remove the excess hanging over the rim. Using floured fingertips, press the pastry against the inside of the tin, working from the base to the top, to create a small ridge of pastry, proud of the tin. Place in the fridge to rest.

Heat the butter in a large frying pan over a medium heat. When hot, add the chicory and dust with the sugar, a pinch of salt and a little pepper. Add the crushed juniper berries and lemon juice. Cook for 6 minutes, stirring every minute, until lightly caramelised and almost cooked. Transfer to a colander to drain and cool.

Preheat the oven to 200°C/Gas 6.

Take the chilled tart case out of the fridge and pinch the raised edge again between your thumb and forefinger, to create a ridge. Prick the base in 6 or 8 places with a fork. Spread the cooled chicory evenly in the pastry case and bake in the oven for 20 minutes.

Take out the tart and lower the oven setting to 180°C/Gas 4. Arrange the cheese slices on top of the chicory and press down lightly, then return to the oven for a further 20 minutes.

Leave the tart to rest and cool slightly in the tin for 5 minutes before unmoulding onto a wire rack. Serve warm or at room temperature.