Ingredients
Equipment
Method
- Cut the endives in half lengthwise and remove the bitter core.
- Heat olive oil in a skillet over medium heat and place endives cut-side down.
- Cook for 5–7 minutes until browned, then sprinkle sugar over endives and caramelize for another 3–4 minutes.
- Deglaze the pan with balsamic vinegar and season with salt and pepper.
- Preheat the oven to 350°F (180°C) and butter a tart pan.
- Arrange the caramelized endives cut-side up in the pan.
- Crumble the Roquefort cheese evenly over the endives.
- Cover with puff pastry, tucking the edges inside the pan and making slits for steam to escape.
- Bake the tart for 25–30 minutes until the pastry is golden brown.
- Let it rest for 5 minutes before flipping onto a serving plate.
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 600mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 6mgCalcium: 15mgIron: 8mg
Notes
Enjoy the tart fresh but store leftovers in the fridge for up to two days in an airtight container. For reheating, use the oven at 300°F (150°C) for 10 minutes.
Try substituting Roquefort with Gorgonzola or blue cheese if desired.
For a vegan version, use cashew cream and plant-based puff pastry.
Drizzle with honey before serving for an extra touch of sweetness that pairs wonderfully with the tart flavors.
Try substituting Roquefort with Gorgonzola or blue cheese if desired.
For a vegan version, use cashew cream and plant-based puff pastry.
Drizzle with honey before serving for an extra touch of sweetness that pairs wonderfully with the tart flavors.
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