En­dive tarte Tatin

go! Platteland - - COOKING WITH ENDIVE -

The bit­ter and sweet flavours are a per­fect com­bi­na­tion with the blue cheese, but you could also go the French route and use goat’s-milk cheese in­stead. Serves 6 (as a starter) or 4 (as a main course) Preparation time 25 min­utes Cook­ing time 40 min­utes

You need

• 4-6 en­dives • 50g but­ter • 3 ta­ble­spoons (45ml) honey • 2 tea­spoons (30ml) fresh thyme leaves • 1 roll puff pas­try, de­frosted • 100g blue cheese • 50g wal­nuts, toasted and chopped

This is how

Pre­heat the oven to 200ºC. Leave one en­dive head whole and quar­ter the rest. Heat the but­ter in an oven­proof pan (23cm in di­am­e­ter) un­til it starts to bub­ble. Add the honey. Set the whole en­dive aside and ar­range the quar­ters in a cir­cle in the pan. Caramelise the quar­ters in the but­ter and honey un­til they start to change colour – keep the tem­per­a­ture medium-high to al­low the en­dive to fry and the mois­ture to evap­o­rate. Sea­son with thyme leaves, salt and freshly ground black pep­per. Place the pas­try over the en­dive like a blan­ket and press in the cor­ners, or cut them off. Place the pan in the oven to bake for 20 min­utes un­til the pas­try is golden brown and puffy. Now cover the pan with a plate and turn it over quickly so that the pas­try is at the bot­tom and the en­dive on top. Sprin­kle im­me­di­ately with the crum­bled blue cheese and wal­nuts. Slice the whole en­dive into thin strips and serve with the tarte tatin.

Tarte Tatin is at its best hot from the oven. If you are mak­ing it for guests, you can do al­most every­thing in ad­vance. Sim­ply place the cooked en­dive in the pan di­rectly into the fridge, ready to cover with the pas­try and bake just be­fore you’d like to serve it. >

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