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Endive tatin and balsamic caramel

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

  • 300 g flour
  • 150 g semi-salted butter
  • 1 pinch of salt
  • 5 cl of water at room temperature
  • 1 kg ofendives
  • the juice of ½ lemon
  • 40 g semi-salted butter
  • 3 tbsp. tablespoons of brown sugar
  • 20 cl of balsamic vinegar
  • Salt, freshly ground pepper

> 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

Video: Tatin dendives (June 2022).


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