Tarte Tatin with endives and Brie cheese
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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- 150 g
CerealsBuckwheat flour from Brittany PGI100 g See the article
- x 1
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil60 ml See the article
- 50 ml
- x 4
Dairy productsBrie de Meaux Cheese PDO250 g See the article
Dairy productsPDO Poitou-Charente Butter40 g See the article
Sweet productsGuadeloupe cane sugar1 tsp See the article
- 1 tsp
Oil & oilseedsPDO 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.