Cooked endive has a more mellow flavour and a melting texture - perfect for this tarte Tatin to contrast the crispy puff pastry.
Provided by English_Rose
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F On a floured surface, roll out the pastry a little, then trim into a rough 10in circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.
- Melt half the butter in a 9in heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.
- Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelized.
- Remove the pan from the heat, scatter the thyme over the caramel, then top with the endive halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese, then spoon over the onions.
- Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese just before serving.
Nutrition Facts : Calories 616.8, Fat 40, SaturatedFat 16.4, Cholesterol 40.3, Sodium 343.5, Carbohydrate 54.4, Fiber 17.2, Sugar 10.2, Protein 15.1
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