Ingredients
Equipment
Method
- Cut the endives in half lengthwise and remove the core.
- Heat olive oil in a skillet over medium heat and place the endives cut-side down.
- Cook for 5–7 minutes until golden brown, then sprinkle sugar over them to caramelize.
- Add balsamic vinegar to deglaze the pan and season with salt and pepper.
- Preheat your oven to 350°F (180°C) and butter a tart pan.
- Arrange the caramelized endives in the tart pan, cut-side up, and crumble Roquefort over them.
- Lay the puff pastry over the filling, tucking the edges in, and make small slits in the pastry.
- Bake for 25–30 minutes until the pastry is golden brown and puffed.
- Let the tart rest for 5 minutes before flipping it onto a serving plate.
Nutrition
Calories: 280kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 30mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 8mg
Notes
Use high-quality Roquefort for the best flavor, and don't skip the balsamic vinegar as it adds depth. For a vegetarian option, ensure to use plant-based puff pastry and check for vegetarian cheese. Leftovers can be stored in plastic wrap in the fridge for up to 2 days or frozen before baking for later use. Garnish with fresh thyme or edible flowers for presentation.
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