👩 🍳 Step-by-step preparation
👩 🍳 Step-by-step preparation
🔥 Step 1: Prepare the endives
Remove the damaged outer leaves from the endives.
Cut them in half lengthwise.
Melt a knob of butter in a frying pan over medium heat.
Add the endives flat side down. Let them brown for 5 to 7 minutes.
Sprinkle with brown sugar and pour in the balsamic vinegar. Let caramelize gently for 10 minutes. Season with salt and pepper.
🍽️ Step 2: Place in the pan
Preheat your oven to 190°C (fan).
Lightly butter a pie pan (or use baking paper).
Arrange the caramelized endives in a rosette, flat side down.
Crumble the Bresse Bleu evenly over it.
🥧 Step 3: Cover with dough and bake
Unroll the puff pastry and place it on top of the endives.
Tuck the edges inside the pan to enclose the filling.
Prick the dough lightly with a fork.
Bake for 25 to 30 minutes, until the dough is golden brown.
🌀 Step 4: Remove from the mold
Wait 5 minutes when removing from the oven.
Place a large plate on top of the pan and flip in a quick motion.
Sprinkle with fresh thyme if desired.
💡 Tips & Variations
Cheese: Replace Bresse Bleu with Roquefort or Gorgonzola for a more full-bodied version.
Walnuts: Add a few crushed walnut kernels before the dough for a crunchy texture.
Chic Vegetarian: Serve with a lamb’s lettuce salad and honey dressing.
🍷 Food pairing:
A dry white wine such as Chardonnay or a light red such as a Pinot Noir will make a nice pairing with this savory tarte tatin.
Conclusion
A seasonal recipe that transforms a sometimes shunned vegetable into an ultra-gourmet dish! The combination of melting, caramelized and creamy is simply irresistible.
👉 Try this endive tatin with Bresse Bleu and let me know what you thought in the comments! You can also share it on your networks with the hashtag #CuisineAvecPassion 💛
See more on the next page
Advertisement
