Caramelized Endive Tart (Print Version)
# Ingredients:
01 -
2 Chavignol cheeses or a goat cheese log.
02 -
50 grams of butter.
03 -
5 Belgian endives.
04 -
A teaspoon of Provence herbs.
05 -
A pack of puff pastry.
06 -
Pepper.
07 -
Salt.
08 -
One tablespoon of sugar.
# Instructions:
01 -
Slice the endives into quarters, then slowly cook them in 25 grams of butter on low heat for about 25 minutes until they turn golden brown.
02 -
Melt the remaining butter and pour it into a round cake pan, then sprinkle sugar on top. Heat the oven to 200°C.
03 -
Arrange the endives into a rosette shape inside the pan. Layer the goat cheese slices on top, add half the Provence herbs, sprinkle on some salt, and finish with pepper.
04 -
Cover everything with the puff pastry, tucking the edges down into the pan around the endives.
05 -
Bake for 20 minutes or until the pastry turns golden and crispy.
06 -
Flip the tart onto a plate and sprinkle it with the rest of the Provence herbs.
# Notes:
01 -
Best served piping hot so the cheese stays melty and gooey.
02 -
Pairs beautifully with a crisp green salad.