I love endives. It is one of my favorite winter vegetables that can be eaten both raw and cooked!
Here is a recipe for an endives tarte Tatin. You can serve it as a main course with a salad, or as starter, in individual version!
Endive tarte TatinSeason: winter
- shortcrust pastry link for the recipe below 1
- endives 6
- butter 30 g
- honey 2 tbsp
- a few walnut kernels
- blue cheese 50 g
- Preheat your oven to 180°C.
- Rinse the endives and pat them dry. Slice them in two.
- Melt the butter in a frying pan. Cook the endives in the pan for 2 minutes on high heat. Add salt and pepper. Cover and let cook for 10 minutes on low heat.
- Uncover the endives and turn them over. Cook for another 10 minutes over low heat, uncovered.
- When all the water has evaporated, sprinkle the endives with the honey. Coat them well. Be careful, they color very quickly.
- Arrange the endives in a round cake pan. Place the cheese in small pieces on the endives. Roll out the shortcrust pastry into a circle slightly larger than the pan. Place on top of the endives, tuck in at the edges. Prick the pastry with a fork all over.
- Bake in the hot oven for 20 minutes.
- Turn the tart out onto a plate. Sprinkle with walnut kernels.
- Serve immediately.
shortcrust pastry recipe