Ingredients:
- 6-8 medium endives, trimmed and halved lengthwise
- 2 tablespoons butter
- 2 tablespoons sugar
- Salt and black pepper, to taste
- 1 sheet of shortcrust pastry (homemade or store-bought)
- Fresh thyme for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Prepare the Endives: Melt butter in a large ovenproof skillet over medium heat. Add the sugar and stir until it starts to dissolve. Place the endives cut-side down in the skillet. Cook for about 10-15 minutes, turning once, until they are caramelized and tender. Sprinkle with salt and black pepper.
- Prepare the Shortcrust Pastry: While the endives are cooking, roll out the shortcrust pastry on a floured surface. Cut a circle slightly larger than your skillet.
- Assemble the Tatin: Once the endives are caramelized, arrange them in the skillet with the cut side facing up. Cover them with the shortcrust pastry, tucking the edges down around the endives.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
- Serve: Let the tarte rest for a few minutes after removing it from the oven. Then, carefully invert it onto a serving plate. Garnish with fresh thyme if desired.
- Enjoy: Serve your Endive Tatin warm, perhaps with a side salad for a complete meal.
This Endive Tatin recipe offers a delightful combination of sweet and savory flavors, encased in a crisp shortcrust pastry. Perfect as a unique starter or a light main course!
