Endive tatin and balsamic caramel

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Deliciously caramelized with balsamic vinegar, this endive tatin recipe is both tender and crunchy.

Ingredients for 4 persons

> Read also: health benefits and virtues of chicory

Endive tart tatin and balsamic caramel

For the shortcrust pastry:

In a bowl, combine the flour, the salted butter cut into pieces, a pinch of salt and barely enough water.
Using your fingertips, mix until you get a smooth ball.
Refrigerate for about 1 hour.

Prepare the endives:

Remove the core and the first leaves from the endive. Wash them, lemon them. Cut them in half lengthwise.
Cook them in a pan with 20 g of butter. Sprinkle with 1 tsp. tablespoons of brown sugar, cover and cook over low heat for 15 to 20 minutes (turn them halfway through cooking).

Preheat the oven to 200 ° C (th. 6/7).

Roll out the shortcrust pastry. Cut the dough so that it can cover the pie molds. Reserve.
Butter the sides and bottom of a shortage pan with 5 g of butter.
Place the cooked endive, tightening them. Lightly salt and pepper, cover with the shortcrust pastry.
Cook for 45 minutes.

Meanwhile, prepare the balsamic caramel:

In a saucepan, heat the balsamic vinegar and the rest of the brown sugar. Reduce to very low heat, watching the cooking.
When the vinegar turns syrupy, set it aside. When ready to serve, add 15 g of semi-salted butter.
Turn the pie over and place on a serving platter.
Drizzle with balsamic caramel and enjoy.

> Read also: health benefits and virtues of chicory

Recipe: A. Beauvais, Photo: F. Hamel