The Tarte Tatin with Caramelised Endives and Roquefort is a bold and delicious version of the traditional Tarte Tatin. This recipe combines the sweetness of caramelized endives with the richness of Roquefort cheese, for an original taste experience that will surely surprise your guests.
**Ingredients :**
– 6 endives
– 200 grams of Roquefort
– 1 puff pastry
– 30 grams of butter
– 2 tablespoons of sugar
– 1 tablespoon of balsamic vinegar
– 1 tablespoon of olive oil
– Salt and pepper.
**Preparation :**
1. **Prepare the endives :**
– Cut the endives in half lengthwise, then remove the bitter heart.
– Heat the olive oil in a skillet over medium heat and add the endives, cut side down.
– Cook the endives for 5 to 7 minutes, until they start to turn golden brown. Then add sugar and let caramelize for 3-4 minutes.
– Drain with balsamic vinegar and allow to reduce slightly. Salt and pepper to your liking.
2. **Making the pie :**
– Preheat the oven to 180°C (thermostat 6).
– Butter a tart mold and arrange caramelized endives, side cut up.
– Broadcast the Roquefort and distribute it evenly among the endives.
3. **Putting up the pie :**
– Cover the endives and the Roquefort with the puff pastry, inserting the edges inside the mold to close the ingredients well.
– Make a few small incisions on the top of the dough to allow the steam to escape.
4. **Baking :**
– Bake the pie for about 25-30 minutes, until the dough is well golden brown.
– Upon coming out of the oven, let the pie rest for a few minutes before gently flipping it onto a serving dish.
5. Serve :
– Serve hot or warm, accompanied by a green salad for a balanced meal.
This Caramelized Endives and Roquefort Tart is a real nugget for lovers of sweet-salty flavours. The contrast between the sweetness of the endives and the character of the Roquefort creates a perfect harmony in this refined and original dish.
