Endive and fresh goat cheese tatin

Discover a unique twist on the classic tarte tatin with our Endive and Fresh Goat Cheese Tatin. This savory version of the famous French upside-down pastry combines the slightly bitter taste of endives with the creamy texture and tang of fresh goat cheese. The caramelized endives offer a delightful contrast to the crisp pastry base, creating a dish that’s as visually appealing as it is delicious. Perfect for a chic appetizer or a light main course, this tatin is a testament to the versatility of French cuisine. Impress your guests or treat yourself to this elegant and flavor-packed dish that’s sure to elevate any dining experience.

(3)

Preparation 20 min
Baking 20 min
Servings For 4 people
Level Débutant

Ingredients

Puff pastry rolled : 1
Endive : 4
Goat cheese fresh : 100 grams
Brown sugar : 4 teaspoons
Unsalted butter : 40 grams
Sel : 1 pinch
Poivre : 1 pinch

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Ustensils
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Note

This recipe is suitable for 4 individual starters. A 25-centimeter dish will do if you wish to use it as a main course.

Preparation steps

Step 1
Start by cutting off the base of the endives and removing the first few leaves.
Cut in half lengthwise.
Step 2
Melt 20 grams of butter in a non-stick frying pan.
When hot, add the endives and cook for 15 minutes.
Step 3
They should be lightly browned and soft.
Step 4
Generously butter the molds and sprinkle with brown sugar (1 tablespoon per mold).
Step 5
Place an endive on its cut side in each mould.
Step 6
Add 25 grams of goat cheese to each endive.
Step 7
Using a cookie cutter, cut 4 circles in the puff pastry, slightly larger than the size of the molds.
Place them in the molds and make a few holes with the tip of a knife.
Bake for 20 minutes at 200°C.
Baking information
- Temperature
  200°C 392°F
- Heat rotary
- Baking time 20 min