Tatin of endives with goat's cheese
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 6 personnes
- 7-10 Tbsp Preparation 25 mn Cooking time 40 mn
- 7-10 Tbsp - 1 block of puff pastry
- 7-10 Tbsp - 9 petites endives
- 7-10 Tbsp - 3 crottins de chavignol
- 7-10 Tbsp - 1 tablespoon acacia honey
- 7-10 Tbsp - 2 tablespoons of sugar
- 7-10 Tbsp - 30 g de beurre
- 7-10 Tbsp - 1 tbsp. olive oil
- 7-10 Tbsp - 4 brins de thym
- 7-10 Tbsp - sel
- 7-10 Tbsp - poivre.
Directions
- 1
Remove the hard core from the endives with a sharp knife, cut them in half lengthwise. Cook them for 20 minutes in oil and half of the butter in a frying pan over high heat, turning halfway through. Season with salt, pepper and honey and leave to cook for a further 5 minutes.
- 2
Roll out the puff pastry, cut it into 6 rounds the size of tartlet moulds. Butter the tart moulds generously and sprinkle with sugar, place the endives and then slices of goat's cheese. Crumble 2 sprigs of thyme, spread over the preparation, then place the rounds of pastry on top.
- 3
Bake for 20 minutes in a preheated oven at 200 °C, turn out onto a plate and serve warm with a salad.
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