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–+ servings
Caramelized Endive Tart

Caramelized Endive Tart

Discover the art of making a savory Caramelized Endive Tart with sweet caramelized endives and tangy Roquefort cheese. Perfect for dinner parties or cozy nights!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 endives
  • 200 g Roquefort cheese
  • 1 sheet puff pastry
  • 30 g butter
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Equipment

  • Skillet
  • Tart pan or cake tin
  • Spatula
  • Rolling pin (if necessary)
  • None

Method
 

  1. Cut the endives in half lengthwise and remove the core.
  2. Heat olive oil in a skillet over medium heat and place the endives cut-side down.
  3. Sizzle until golden brown (about 5 to 7 minutes), then sprinkle sugar and caramelize.
  4. Add balsamic vinegar to enhance the flavor.
  5. Preheat the oven to 180°C (350°F) and grease your tart pan with butter.
  6. Arrange the caramelized endives in the pan cut-side up.
  7. Crumble the Roquefort cheese over the endives.
  8. Lay the puff pastry over the filling and tuck the edges inside the pan.
  9. Make small slits in the pastry for steam escape and optionally brush with egg wash.
  10. Bake for 25 to 30 minutes until the pastry is golden brown.
  11. Let the tart rest for a few minutes before flipping it onto a serving platter.

Nutrition

Calories: 340kcalCarbohydrates: 20gProtein: 9gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Choose firm, fresh endives for the best results. Don’t rush the caramelization; it's key to achieving sweetness. Use high-quality Roquefort for maximum flavor impact. Let the tart cool slightly before flipping to prevent it from falling apart. For variations, consider using other strong blue cheeses, or substitute endives with fennel or leeks.
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