45 min

Tarte Tatin with endives and Brie cheese

Name: Tarte Tatin with endives and Brie cheese
Cook time: 45 min
Yield: 4
Ingredients: For the shortcrust pastry with olive oil:; 150.00 g spelt flour; 100.00 g Buckwheat flour from Brittany PGI; x 1.00 egg; 60.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 50.00 ml water; salt; For the Tarte Tatin; x 4.00 endives; 250.00 g Brie de Meaux PDO; 40.00 g Charentes-Poitou Butter PDO; 1.00 tsp Guadeloupe Cane Sugar; 1.00 tsp Herbes de Provence Label Rouge; Salt & Pepper; Vallée des Baux-de-Provence Olive Oil PDO

Par 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.

Have a look at the live recipe on Instagram

Ingrédients Pour

For the shortcrust pastry with olive oil:
spelt flour 150 g
Farine de blé noir de Bretagne® IGP

100 g Voir la fiche
egg x 1
Huile d’olive AOP Vallée des Baux-de-Provence

60 ml Voir la fiche
water 50 ml
salt
For the Tarte Tatin
endives x 4
Brie de Meaux AOP

250 g Voir la fiche
Beurre AOP Charentes-Poitou

40 g Voir la fiche
Produits sucrés

Sucre de canne de la Guadeloupe

1 tsp Voir la fiche
Herbes de Provence Label Rouge

1 tsp Voir la fiche
Salt & Pepper
Huile d’olive AOP Vallée des Baux-de-Provence

Voir la fiche

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Préparation

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.