Endive and Chavignol goat’s cheese tarte tatin
An upside-down tart with tender endives, goat’s cheese and herbes de Provence.
Active time30 min
Cooking45 min
Total1 h 15 minResting : 5 min
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Ingredients
- 50 g unsalted butter
- 1 tsp dried herbes de Provence
- 1 pinch of ground black pepper — optional
- 1 roll of ready-rolled puff pastry
- 1 pinch of salt — optional
- 1 tbsp caster sugar
- 2 small Chavignol goat’s cheeses
- 5 Belgian endives
Preparation
Trim the endives, remove the hard base and quarter lengthways.
5 Belgian endives- knife
- chopping board
Melt half the butter and gently cook the endives for about 25 minutes. Turn them and allow the liquid to evaporate until tender.
50 g unsalted butter- frying pan
- spatula
Melt the remaining butter before spreading it in the tin. Heat the oven to 200 °C. Spread the remaining melted butter and sugar in a tin sized to fit the pastry. Arrange the endives and thinly sliced goat’s cheeses. Add half the herbs and the salt and pepper. Cover with pastry, tuck in the edges and cut a steam vent.
1 tsp dried herbes de Provence1 pinch of ground black pepper — optional1 roll of ready-rolled puff pastry1 pinch of salt — optional1 tbsp caster sugar2 small Chavignol goat’s cheeses- tart tin
- knife
- oven
- saucepan
Bake for about 20 minutes until the pastry is golden. Wait 5 minutes, then carefully invert onto a plate larger than the tin, protecting yourself from hot juices. Add the remaining herbs.
- oven
- tart tin
- serving platter
- oven gloves
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration