Caramelized Endive Tatin

Discover how to make a Caramelized Endive Tatin with Roquefort that combines sweet caramelized endives and savory cheese in a crispy puff pastry. Perfect for any occasion.

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Prep Time 20

Cook Time 30

Resting Time 5

Total Time 55

Servings: 6 people

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

6 endives 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
to taste Pepper

Equipment

Non-stick skillet or frying pan
Round tart pan or cake tin
Rolling pin if using homemade pastry
Spatula for flipping the tatin
Butter for greasing

Method

Cut the endives in half lengthwise and remove the bitter core.
Heat olive oil in a pan over medium heat and place endives cut-side down.
Cook until golden brown, about 5 to 7 minutes.
Sprinkle sugar over the endives to caramelize further and deglaze with balsamic vinegar.
Season with salt and pepper.
Preheat the oven to 180°C (350°F) and butter a tart pan.
Arrange caramelized endives cut-side up in the pan and crumble Roquefort over the top.
Roll out the puff pastry and drape it over the filling, tucking the edges in.
Make slits in the pastry for steam to escape.
Bake for 25 to 30 minutes until the pastry is golden brown.
Let it rest for a few minutes before flipping it onto a serving platter.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 32mgSodium: 450mgPotassium: 270mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 8mg

Notes

For an extra layer of flavor, brush the puff pastry lightly with beaten egg yolk before baking for a shiny finish. Leftover tatin can be stored in the fridge for up to two days. Reheat in the oven for the best texture.

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