Nutrition Facts
6 servings
6
Cooked Endive Tart Recipe
I confess that personally I’m not a fan of endives because of their slightly bitter taste. But my husband loves them, and to please him I decided to make a tarte tatin with endives. A combination of crunchy pastry and melting filling, very lightly sweet and spiced. He really enjoyed it.
Ingredients
1 chicory, preferably smaller and of the same size
100 Butter
1 Onion
Salt
Pepper
¼ Curry
2 Brown sugar
Directions
1
Wash the endives, trim the base slightly, then cut them in half lengthwise.
2
Preheat the oven to 170°C, convection heat.
3
Heat a pan with 40 g of butter and place half of the endives cut side down in it (I used a large oven-safe pan in which I later baked the tart). Slightly brown them, then carefully flip them and cook for another 2-3 minutes. Season with salt, pepper, and sprinkle with a bit of curry. Remove them to a plate.
4
Add 40 g of butter to the pan and repeat the process with the remaining endives. Remove them to a plate.
5
Add the sliced onion to the pan and lightly brown it. Then remove.
6
In the pan or in the mold that will be used for baking the tart (28-30 cm in diameter), add the remaining 20 g of butter cut into small pieces and sprinkle brown sugar over the entire surface.
7
Add the endives cut side down and spread the onions on top. Cover with the pastry and tuck the edges inward. Prick the pastry with a fork and bake.
8
Bake for 40 minutes or until the crust is golden brown.
9
Remove from the oven, place the serving dish on the mold and carefully turn over to unmold.
10
To finish, serve warm.
Ingredients
Ingredients
1 chicory, preferably smaller and of the same size
100 Butter
1 Onion
Salt
Pepper
¼ Curry
2 Brown sugar
Directions
Directions
1
Wash the endives, trim the base slightly, then cut them in half lengthwise.
2
Preheat the oven to 170°C, convection heat.
3
Heat a pan with 40 g of butter and place half of the endives cut side down in it (I used a large oven-safe pan in which I later baked the tart). Slightly brown them, then carefully flip them and cook for another 2-3 minutes. Season with salt, pepper, and sprinkle with a bit of curry. Remove them to a plate.
4
Add 40 g of butter to the pan and repeat the process with the remaining endives. Remove them to a plate.
5
Add the sliced onion to the pan and lightly brown it. Then remove.
6
In the pan or in the mold that will be used for baking the tart (28-30 cm in diameter), add the remaining 20 g of butter cut into small pieces and sprinkle brown sugar over the entire surface.
7
Add the endives cut side down and spread the onions on top. Cover with the pastry and tuck the edges inward. Prick the pastry with a fork and bake.
8
Bake for 40 minutes or until the crust is golden brown.
9
Remove from the oven, place the serving dish on the mold and carefully turn over to unmold.
10
To finish, serve warm.
Notes
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