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Caramelized Endive Tart

Caramelized Endive Tart

Indulge in a Caramelized Endive Tart with sweet endives and tangy Roquefort. Perfect for dinner or entertaining, ready in under an hour. Try this savory twist today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 main course
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 endives Endives
  • 200 g Roquefort cheese
  • 1 sheet Puff Pastry defrosted if frozen
  • 30 g Butter for greasing
  • 2 tablespoons Sugar for caramelizing
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Olive Oil
  • to taste Salt
  • to taste Pepper

Equipment

  • Large Skillet
  • Tart Pan
  • Rolling Pin if using homemade pastry
  • Sharp Knife

Method
 

  1. Cut the endives in half lengthwise and remove the core.
  2. Heat olive oil in a large skillet over medium heat, placing the endives cut-side down for 5 to 7 minutes until golden.
  3. Sprinkle sugar over the endives and caramelize for 3 to 4 minutes.
  4. Deglaze the pan with balsamic vinegar and season with salt and pepper; set aside.
  5. Preheat the oven to 180°C (350°F) and grease a tart pan with butter.
  6. Arrange the caramelized endives cut-side up in the tart pan and crumble Roquefort cheese over them.
  7. Cover with puff pastry, tucking the edges inside the pan and slicing small slits for steam to escape.
  8. Bake for 25 to 30 minutes or until the pastry is golden brown.
  9. Let the tart rest for 2 to 3 minutes before flipping onto a serving platter and serve warm or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 23gProtein: 9gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 25mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 8mg

Notes

You can substitute Roquefort with Gorgonzola or other blue cheese. For a lighter version, consider using whole wheat pastry or reducing the amount of cheese. Store leftovers in an airtight container in the fridge for up to two days, and reheat in the oven for best texture. Avoid freezing the tart, as the pastry and endives will not hold up well.
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