The endive…it was more the habit to enjoy them in a salad or eat them at grandma Renée ham, but we know less in the form of a tatin. Yes, because the endive lends itself beautifully to the exercise of the caramelization !
Has your tv has pie, tonight it’s tatin of endive !
Tatin of chicory with honey
- 5 large endive
- 4 c to s of mountain honey
- 40 g of butter
- 1 roll of shortcrust pastry
- Sichuan pepper
Wash and cut the endive into four in the length and remove the heart.
In a frying pan, heat the butter and add the endive and let cook until golden, turning from time to time. Add the honey and continue cooking until it forms a caramel.
Butter a tin and add the endive, season with salt and Sichuan pepper.
Add on top of the dough and tuck the excess to the inside of the mold.
Put in the oven for 25 min.
After the dough has cooked, flip the pie onto a plate and serve immediately.