Endive and chavignol tart tatin

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Endive and chavignol tart tatin

 Endive and chavignol tart tatin 

Ingredients  Endive and chavignol tart tatin 

Number of persons




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1 roll of puff pastry

5 endives

2 chavignol dung

50 g butter

1 teaspoon of Provence herbs

1 tablespoon of sugar



Preparation  Endive and chavignol tart tatin 

Total time : 1h05

Preparation: 25 min

Cooking: 40 min

Cut the endives in four, lengthwise.

Place them in a sauté pan and brown them in half the butter, over low heat for 25 minutes; they should take on a beautiful blonde coloring.

In a springform pan, pour the other half of the melted butter and sprinkle with a tablespoon of sugar.

Preheat the oven to 200 ° C (thermostat 6-7).

Arrange the endive quarters in a rosette at the bottom of the mold (the heart in the center).

Cut the goat's dung into thin slices and place them on the endives, then sprinkle with half the spoonful of herbs from Provence; add salt and pepper.

Cover with the puff pastry, the edge of the pastry should slide between the mold and the endives.

Bake for 20 minutes, the dough should rise and take a beautiful blonde color.

Take a plate slightly larger than the diameter of the mold, then place it on top, and with a gesture turn the whole thing over.

Wait 5 or 6 seconds, and gently lift the mold.

To finish, sprinkle with half of the remaining Provence herbs.

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