ENDIVE TARTE TATIN

This savory twist evolved by caramelizing chicory and baking it upside down, inspired by classic French tatin technique.

Serves: 4

Ingredients:

2 White endives (cut in half)
2 Red endives (cut in half)

1 Red onion (cut in 8)

500g Puff pastry (rolled to pound coin thickness)

120g Butter

180g Apple cider vinegar

90g Caster sugar

2 Sprigs thyme (leaves picked)

1 Petit Soumaintrain cheese

50g Pine nuts

1 Tardivo (leaves picked + washed)

5g Chives (finely chopped)

1. Preheat the oven to 180°C fan. Roll out the puff pastry and chill until needed.

2. Slice the endives in half and red onion in wedges.

3. Add the apple cider vinegar to a pan and reduce until almost gone, leave the pan to cool. Add the sliced butter and caster sugar, put the endive and onion on top and cover with puff pastry and tuck down the sides.

4. Bake for 40 minutes until the pastry is puffed and golden.

5. Turn out and finish with chopped chives, Soumaintrain cheese and tardivo leaves. Serve warm or at room temperature.