The savory tarte tatin is a delicious variation of the famous sweet apple version. It allows you to revisit vegetables that are sometimes not appreciated by sublimating them thanks to caramelized cooking and a crispy dough. Today, I’m offering you an original and elegant version: the endive tatin with Bresse Bleu. This dish will pleasantly surprise your guests with its perfect balance of sweetness, bitterness and creaminess.
Endive, often criticized for its bitterness, reveals its full potential here. Caramelized with a little brown sugar and balsamic vinegar, it becomes melting, slightly sweet and terribly tasty. This cooking method reduces its natural bitterness and makes it possible to make even the most reluctant people love this vegetable.
Bresse Bleu, a blue-veined cheese from Burgundy, brings a creamy and fragrant touch to the recipe. Less strong than Roquefort but softer than a classic blue cheese, it melts perfectly when cooked and envelops the endives in a veil of sweetness. This marriage is simply irresistible and gives a depth of taste to every bite.
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