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; cook for 5-7 minutes until golden brown.
- Sprinkle sugar over the endives and let them caramelize for another 3-4 minutes.
- Deglaze the pan with balsamic vinegar, letting it reduce slightly, then season with salt and pepper.
- Preheat the oven to 350°F (180°C).
- Butter a tart pan and arrange the caramelized endives cut-side up.
- Crumble the Roquefort evenly over the endives.
- Roll out the puff pastry and cover the filling, tucking the edges inside the pan.
- Make a few small slits in the pastry to let steam escape during baking.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let it rest for a few minutes before flipping it onto a serving plate.
Nutrition
Calories: 265kcalCarbohydrates: 23gProtein: 8gFat: 18gSaturated Fat: 9gCholesterol: 30mgSodium: 450mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 5mgCalcium: 15mgIron: 6mg
Notes
For extra flavor, add a pinch of thyme leaves over the caramelized endives before adding the Roquefort. Leftovers can be wrapped and stored in the refrigerator for up to 2 days. Reheat in the oven to retain crispness. If you can't find Roquefort, consider using Gorgonzola or another blue cheese. For a vegetarian option, use plant-based butter.
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