roast chicory and olive tart

Roast chicory and olive tart, perfect autumnal vegetarian comfort food.

For the Pastry:
250g organic plain flour
125g unsalted organic butter, chopped into cubes
40 ml cold water
½tsp sea salt
1 organic free range egg

For the Filling:
2 heads chicory
12 black olives
2 tbsp extra virgin olive oil
250 g mascarpone
4 organic free range eggs
125 g vegetarian Parmesan
½ tsp dried oregano

View the full recipe at The Circus Gardener’s Kitchen →