Chicory Marmalade Tart Recipe

Make the tart dough

In a bowl or food processor, combine 1.5 cups flour, 1 tsp sugar and 1/4 tsp salt. Add 1/2 cup cold cubed butter and pulse or cut with a pastry cutter until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 3 tablespoons cold water over mixture, toss lightly and add another tablespoon if needed until dough just comes together. Form into a disk, wrap in plastic and chill at least 30 minutes.

Blind bake the shell

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press dough into pan, trim excess and prick base lightly. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until golden. Let cool on a rack.

Prepare chicory marmalade

While dough chills or bakes, make marmalade. Heat 1 tablespoon butter in a medium skillet over medium heat. Add 6 oz trimmed and thinly sliced endive and 4 oz chopped radicchio. Sauté 5–7 minutes until slightly softened. Sprinkle 2 tablespoons sugar over the leaves and let melt and caramelize 2–3 minutes, stirring. Add 2 tablespoons apple cider vinegar and 1 tablespoon honey; stir and let simmer until liquid reduces and leaves become jammy, about 4–6 minutes. Add 2 tablespoons water if mixture seems too dry. Stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble tart

Spoon the warm or room-temperature chicory marmalade into the baked tart shell and spread evenly. Let tart rest while preparing salad and bon bons so flavors meld.

Form blue cheese balls

Keep blue cheese chilled until ready. Portion 6 small equal pieces (about 1 oz each) and roll quickly into tight small balls between parchment or with lightly greased fingers. If cheese is too soft, briefly chill formed balls on a baking sheet for 15–20 minutes to firm up.

Set up breading station

Place 1/2 cup flour mixed with 1/8 tsp salt and a pinch of pepper in one shallow bowl. In a second bowl, whisk 1 beaten egg with 1 tsp milk. In a third bowl, combine 1 cup panko breadcrumbs and optional 1/4 cup chopped toasted walnuts and 1 tsp cornstarch; mix well.

Bread and chill

Dredge each blue cheese ball in flour, tapping off excess; dip into egg wash, then press into panko mixture so they are fully coated. Place coated balls on a tray and chill at least 20 minutes to firm up the coating—this prevents the cheese from leaking when fried.

Fry bon bons

In a heavy skillet, pour vegetable oil to come about 1/4 inch up the side and heat over medium heat until shimmering (about 325–350°F / 160–175°C if using a thermometer). Fry the coated blue cheese balls in batches, 1–2 minutes per side, turning to get even golden color. Monitor closely; the goal is a crisp exterior and warm, melty interior. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making ahead.

Toast walnuts (if not toasted)

If your walnuts aren't pre-toasted, dry-toast 3/4 cup walnut halves in a skillet over medium heat, stirring, until fragrant and lightly browned, 4–5 minutes. Let cool, then roughly chop.

Make walnut oil dressing

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 3 teaspoons walnut oil, 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon maple syrup or honey, 1/4 teaspoon salt and 1/8 teaspoon pepper until emulsified. Taste and adjust acidity or sweetness as needed.

Toss the salad

In a large bowl, combine 4 cups mixed baby greens, thinly sliced pear, and 3/4 cup chopped toasted walnuts. Drizzle the dressing over the salad and toss gently to coat. Crumble optional 2 oz goat cheese over salad just before plating.

Transfer the tart with chicory marmalade to a serving platter. Arrange the walnut & pear salad on top of the tart or artistically to one side (for a composed tart, lightly mound salad in the center leaving marmalade visible at edges).

Nestle 6 warm panko-breaded blue cheese bon bons on top of the salad or around the tart. Drizzle 1 teaspoon walnut oil lightly over the assembled tart and salad and sprinkle 1 teaspoon fresh thyme leaves, 1/4 cup toasted walnut halves and a pinch (1/8 tsp) of fine sea salt as a finishing touch.

Serve immediately so blue cheese bon bons retain their crisp exterior and molten center. Offer extra salad on the side if desired.