Endive tarte tatin sauge et basilic
French recipes

Endives tarte tatin

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 Tatin

Season: winter
Course Main Course
Cuisine French
Servings 4


  • 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

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