Wilted chicory and blue stilton tartelette

Essential  Cuisine

Essential Cuisine

Premium Supplier 20th October 2014

Wilted chicory and blue stilton tartelette

Starter prepared by Tom Ince in the Merseyside Heat of the North West Young Chef Competition 2014


  • Shortcrust pastry (butter, plain flour, egg)
  • Chicory
  • Stilton
  • Rocket
  • Oranges
  • Balsamic vinegar
  • Sugar
  • Eggs
  • Cream


Crumb butter and flour, add egg yolk and knead till a ball. Cling film and rest in fridge.
Add balsamic vinegar, orange zest and juice and sugar to a pan. Reduce until syrupy.
Roll out pastry, blind bake tartlettes.
Remove chicory leaves and saute on a griddle pan to colour.
Place chicory and crumbed stilton in tartelettes, mix eggs and cream, season, add royale mix to tartelettes.
Wash rocket, dress in olive oil and season.
Bake off tartelette, serve warm with orange/balsamic dressing on the top.

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