Tatin endives and Brie
45 min

Tarte Tatin with endives and Brie cheese

De-author-geraldine-leverd By Géraldine Leverd , Food Blogger

A savory take on the classic apple tarte tatin, this version features unexpected bitter endive, which mellows and sweetens as it cooks. The tart slices are served topped with milky Brie cheese to complement the caramelized endive and buttery pastry. The tart can be enjoyed warm or at room temperature, making it a perfect make-ahead entree or side for entertaining.

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Ingredients For

  • 150 g
  • Sarrasin
    Buckwheat flour from Brittany PGI
    100 g See the article
  • x 1
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    60 ml See the article
  • 50 ml
  • x 4
  • Brie
    Dairy products
    Brie de Meaux Cheese PDO
    250 g See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    40 g See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    1 tsp See the article
  • Herbs of Provence Label Rouge
    Herbs of Provence Label Rouge
    1 tsp See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil

Mix the spelt flour, wheat flour, egg, olive oil, water and salt. Form a ball and let it rest while you prepare the rest.

Wash the endives and cut them in half lengthwise.

Melt the butter and cane sugar in a pan over low heat. Add the endives and sauté them on one side for 5 minutes with a lid. Turn them over, then add the Herbes de Provence. Season with salt and pepper. Sauté for 5 minutes on the other side.

Cut the Brie cheese into thin strips. Add a little olive oil to the bottom of a tarte dish. Place the endives in the bottom of the dish. Cover them with Brie cheese.

Roll out the pastry to a circle of about 28 cm in diameter. Place the pastry on the endives. Fold the edges of the pastry towards the inside of the tarte dish. Bake for 30 minutes at 185°C.

Once the tarte tatin is baked, loosen the edges of the tarte by running a knife along the edge of the tarte dish. Place a plate on top of the tarte and flip it over.

Serve this tarte tatin with endives and Brie with a green salad.

Tatin endives and Brie
  • ©La Cuisine de Géraldine

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