Baby Endive Tarte Tatins

Baby Endive Tarte Tatins
Courtesy of : Laura Calder
Yield :
6

A sweet French upside-down tart by Laura Calder.

Ingredients

  • 2 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 handful chopped fresh rosemary
  • About 6 heads of endive, trimmed and halved lengthwise (quartered if large)
  • salt and pepper to season
  • A good splash of red wine, about 3 Tbsps
  • 1 sheet frozen puff pastry

Directions

  1. Melt the sugar over medium heat in a large sauté pan, about 5 minutes. Add the vinegar, then the olive oil, butter, and rosemary. Lay the endive in on top, cut side down. Sprinkle with salt and pepper, cover with foil, and cook over medium-low heat, turning a few times, until very soft and darkly caramelized, about 45 minutes. Uncover, and continue cooking 15 minutes to reduce the liquid. Pour over the wine, and reduce the pan juices to a glaze, 3 to 5 minutes.
  2. Heat the oven to 400ºF/200ºC. Divide the caramelized endive among six non-stick muffin tins. Roll out the pastry and cut out six rounds to fit the top of the muffin moulds. Place a round on top of each mould, tucking the pastry down in around the endives, like a blanket. Bake until the pastry is golden and puffed up, 20 minutes.
  3. Flip out the baby tarts onto a cutting board. Serve straight from the board at the table, along with an arugula or frisée salad.

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