Endive and Brie Tarte Tatin

This is one of my favorite recipes with endives: endive tarte tatin! The tatin-style cooking softens the bitterness of the endives and makes them very tender. To make it even more tasty, I added some brie cheese. This is delicious ! Here is my recipe for Endive and Brie Tarte Tatin.

📝 Ingredients

• 1 shortcrust pastry (rolled out to a 12-inch circle)
• 4 -5 endives (depending on size)
• 2 tbsp balsamic vinegar of Modena (30 ml )
• 2 tbsp honey
• 1 tbsp olive oil (plus an extra drizzle for the pan)
• 1 tsp dried thyme
• 9 oz Brie cheese (250 g, or Camembert cheese, cut into thick strips)
• Salt and pepper (to taste)
• 1 handful of walnuts (chopped)
• A few sprigs of fresh thyme

👨‍🍳 Instructions

1. 1Preheat your oven to 350°F (180°C) if using the convection (fan) setting, or 375°F (190°C) for a conventional oven.
2. 2Roll out the homemade shortcrust pastry into a 12-inch (30 cm) circle.
3. 3Cut endives in half lengthwise. In a small bowl, combine the balsamic vinegar, honey, thyme and olive oil. Season with salt and pepper.
4. 4Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place endives, cut side down, and cook for 5 minutes, until they begin to brown.
5. 5Pour in the sauce, lower the heat slightly and cook the endives until they melt. Season with salt and pepper if necessary.
6. 6Once the endives are pre-cooked, place them in the bottom of the tart tin, cut side down. Add the Brie cheese on top.
7. 7Cover with the shortcrust pastry, tucking the edges inwards. Bake for 30-35 minutes.
8. 8When the pastry is golden brown, remove the tarte Tatin from the oven. Immediately run the blade of a knife along the edges of the plan . Place a large plate on top of the tart and flip it in a quick movement.
9. 9Garnish with fresh thyme and walnuts. Serve immediately with a green salad.