Ingredients
Equipment
Method
- Cut the endives in half lengthwise and remove the core.
- Heat olive oil in a skillet over medium heat and place the endives cut-side down.
- Sizzle until golden brown, about 5 to 7 minutes, then sprinkle sugar and cook for another 3 to 4 minutes until caramelized.
- Add balsamic vinegar to deglaze the pan, reduce, and coat the endives, then season with salt and pepper.
- Preheat the oven to 350°F (180°C) and butter a tart pan.
- Arrange the caramelized endives cut-side up in the pan and scatter crumbled Roquefort on top.
- Roll out the puff pastry and drape it over the filling, tucking the edges inside the pan.
- Make a small slit in the center of the pastry to allow steam to escape.
- Brush the pastry lightly with beaten egg and bake for 25 to 30 minutes until puffed and golden.
- Let the tarte rest for 5 minutes before flipping it onto a serving plate.
Nutrition
Calories: 280kcalCarbohydrates: 20gProtein: 7gFat: 20gSaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 4mgCalcium: 180mgIron: 2mg
Notes
If Roquefort isn’t available, try Gorgonzola or another strong blue cheese. For a vegetarian option, swap the butter for plant-based margarine. Leftovers can be stored in an airtight container in the fridge for up to two days; reheat in the oven to maintain crispiness. Consider toasting the puff pastry briefly before assembly for added flavor.
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