Chestnut endive tatin


Here is a remarkable recipe, the endives tatin with chestnuts. Crunchy and slightly candied, this tarte tatin will amaze and delight your guests!

Quite easy to realize it is moreover very economical!

Ingredients for 4 people :

1 puff pastry 500 g of endives 12  chestnuts canned or vacuum-packed 125 g cheese from goat fees 2 cc of honey (preferably liquid) 20 g butter Salt, pepper

> Also to be read: benefits and virtues of chicory for health

Recipe of endive tatin with chestnuts

This recipe is ideally made during the endives and chestnuts season, i.e. in autumn or winter.

Begin by removing the outer leaves of endives. Cut the endives in half lengthwise. Remove the hard base of endives because it is less digestible.

In a skillet,

Melt the butter Place the endives on the inside and cook over a low heat for 10 minutes to brown. During cooking, avoid them from sticking to the pan. Cut the chestnuts in half and place them on the endives. Leave to cook for another 5 min.

In a pie dish,

Preheat the oven to 200°. Butter the bottom of the dish Place honey evenly on the bottom Arrange the endives in a star shape so as to cover the entire dish, placing them on the golden side. Fill the holes with chestnuts Crumble the fresh goat’s cheese Salt and pepper Cover with puff pastry and tuck the edges inside the dish.

Bake in the oven for 20 to 25 minutes and remove as soon as the dough turns golden on top.

It’s finally time to turn the dish over in a serving dish and serve this delicious chestnut endive tatin!

Enjoy your meal!

> Also to be read: benefits and virtues of chicory for health