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 the endives cut-side down.
- Sizzle the endives until golden brown (about 5 to 7 minutes).
- Sprinkle sugar over the endives to caramelize.
- Add a splash of balsamic vinegar to deglaze the pan.
- Season with salt and pepper to taste.
- Preheat the oven to 350°F (180°C) and butter a tart pan.
- Arrange the caramelized endives neatly in the pan, cut-side up.
- Crumble the Roquefort cheese over the endives.
- Lay the puff pastry over the filling, tucking edges inside the pan.
- Make a few small slits in the pastry for steam to escape.
- Bake the tart in the oven for 25 to 30 minutes until golden brown.
- Allow the tart to rest for a few minutes before flipping onto a serving platter.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 5mgCalcium: 15mgIron: 8mg
Notes
Choose firm, fresh endives for the best results.
Don’t skip the balsamic vinegar—it adds depth to the flavor.
Let the tart cool slightly before flipping to avoid spills.
For an extra layer of flavor, consider adding fresh thyme leaves over the endives before adding the cheese.
If you have leftovers, store in an airtight container in the fridge for up to 2 days and reheat in the oven for optimal crispness.
Don’t skip the balsamic vinegar—it adds depth to the flavor.
Let the tart cool slightly before flipping to avoid spills.
For an extra layer of flavor, consider adding fresh thyme leaves over the endives before adding the cheese.
If you have leftovers, store in an airtight container in the fridge for up to 2 days and reheat in the oven for optimal crispness.
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