Recipes, Main courses

Endive Tarte Tatin

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Endive Tarte Tatin

For 6 people

Difficulty : easy

Price : medium

Preparation time: 30 minutes

Cooking time: 20 min + 35 min

Resting time: 1 hour

Ingredients

For the quick puff pastry

  • 200 g of flour
  • 170 g of cold butter
  • 1/2 tsp salt or 2 g
  • 1 tsp white vinegar
  • 100 g of water

For the filling

  • 5 medium-sized endives
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 4 garlic cloves
  • A few sprigs of thyme
  • 100 g brown sugar
  • 30 g butter
  • 3 tbsp wine vinegar
  • 70 g grated Comté cheese
  • 30 g walnuts

Ustensils

Preparation of the quick puff pastry

Quickly mix the flour, water, vinegar, and salt in a mixing bowl.

Add the butter cut into cubes and mix quickly; the butter cubes should remain in “chunks.”

Place the dough on a baking mat.

Flatten the dough with a rolling pin and form a rectangle measuring 15 cm by 45 cm.

Fold the right third of the dough over toward the center, then fold the left third over, so you end up with a square.

Turn the dough a quarter turn. Roll it out again into a rectangle of about 15 cm by 45 cm. Fold the right third of the dough over toward the center, then fold the left third over.

Repeat this two or three more times.

Wrap it in plastic wrap and chill in the refrigerator for one hour.

Preparation of the filling

Clean the endives and cut them in half lengthwise.

Heat the olive oil in a frying pan and place the endives in it, cut side down.

Salt them, then add the thyme and the garlic cloves (peeled and halved).

Cover and cook over medium heat for 20 minutes.

At the end of cooking, transfer the endives and garlic to a plate.

Remove the thyme sprigs from the pan and pour in the brown sugar.

Cook over medium-high heat to make a caramel.

Deglaze with the vinegar, then add the butter. Mix well and pour into the mold lined with the non-stick mat.

Preheat your oven to 190°C (374°F).

Arrange the endives in the mold, cut side down. Add the garlic pieces.

Sprinkle with grated Comté cheese and roughly chopped walnuts (you can save a few walnuts for decoration).

Cover with the prepared dough, rolled out and cut into a 25 cm diameter circle.

Bake for 35 minutes.

Invert the endive Tarte Tatin onto a plate and serve.

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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