It is nearly the end of the season the endives, then we take the past to make a wonderful tarte tatin of endive with goat cheese and honey. This recipe I got hold of a friend that we had made this pie during the holidays, to get back in the softness of our evening of 31 December. I have to say that I was very very excited and it is a beautiful discovery to make without restraint !
In addition, I really love this kind of recipe, are normally sweet, and we pass them in salty (or vice versa) that I just wanted to do it again this tarte tatin of endive with goat cheese and honey. Also, I think I’m going to explore other versions with the new vegetables that are beginning to happen… In the same style and at the beginning of the blog, I had made a crumble with tomato, absolutely delicious.
I must confess to you that it is Fab that made the shortbread dough to the pie because I don’t like to put hands in there, and it was particularly successful ! It should be recognized that the dough did a lot in the rendering of the recipe.
Tarte tatin of endive with goat cheese and honey
To 4 Save Print Ingredients
- FOR THE SHORTBREAD DOUGH
- 250 g of flour
- 125 g butter, softened
- 1 pinch of salt
- 7 cl of water or milk, lukewarm (here milk)
- FOR THE TOPPING
- 3 beautiful endive
- 1 buchette (180 g) forming goat
- 4 tablespoon of honey
- 1 teaspoon of butter
- Blanch the endive.
- Cut a few feet of the endive, remove and discard the leaves of the circumference which are damaged, then wash.
- In one, boil the salt water.
- With a sharp knife, dig out and remove a small cone in the foot of the endive and discard. This helps reduce the bitterness of the endive.
- Cut the endive into 2 in the direction of the pitch and plunge them in boiling salted water for 5 minutes.
- Remove them and plunge them in cold water or even ice if possible. This will allow them to not black out.
- Leave them in cold water for 5 minutes, then drain and dry.
- For the tart dough shortbread, mix the flour and salt in a bowl. Add the butter and then knead quickly with your fingertips. It must get a kind of coarse semolina in 2 minutes.
- Stir in the milk or water and mix quickly. Do not overwork the dough.
- Preheat your oven to 180°.
- Butter the bottom of a glass baking dish and place the endive on the bottom.
- Cut out the buchette goat cheese into slices and spread on the endive. Pour the honey on top. Pepper slightly.
- Lay out your cookie dough and drop on top of the endive and goat cheese.
- Bake for 40 to 50 minutes depending on your oven, until the top of the dough is golden brown.
- At the exit of the oven, return the tart in a dish and serve immediately.
- Enjoy it !