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.
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Preparation 20 min
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Baking 20 min
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Servings For 4 people
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Level Débutant
Ingredients
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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
- Baking information
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Temperature200°C
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Heat rotary
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Baking time 20 min
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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.
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.
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
Preparation steps
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Start by cutting off the base of the endives and removing the first few leaves.
Cut in half lengthwise. -
Melt 20 grams of butter in a non-stick frying pan.
When hot, add the endives and cook for 15 minutes. -
They should be lightly browned and soft.
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Generously butter the molds and sprinkle with brown sugar (1 tablespoon per mold).
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Place an endive on its cut side in each mould.
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Add 25 grams of goat cheese to each endive.
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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. - Temperature: 200°C
- Heat: rotary
- Baking time: 20 min