Endive and Chavignol Tarte Tatin

Ingredients

4 servings

• 1 roll of puff pastry
• 5 endives
• 2 Crottins de Chavignol
• 50 g of butter
• 1 teaspoon of herbes de Provence
• 1 tablespoon of sugar
• pepper
• salt

Steps

1. 1

   Cut the endives into quarters lengthwise.

2. 2

   Place them in a sauté pan and cook in half of the butter over low heat for 25 minutes; they should turn a nice golden color.

3. 3

   In a cake pan, pour the other half of the melted butter and sprinkle with the tablespoon of sugar.

4. 4

   Preheat the oven to 200°C (400°F).

5. 5

   Arrange the endive quarters in a rosette pattern at the bottom of the pan (with the hearts in the center).

6. 6

   Cut the goat cheese rounds into thin slices and place them over the endives, then sprinkle with half of the tablespoon of Herbes de Provence; season with salt and pepper.

7. 7

   Cover with the puff pastry, tucking the edges of the dough between the pan and the endives.

8. 8

   Bake for 20 minutes; the pastry should rise and turn a nice golden color.

9. 9

   Take a plate slightly larger than the diameter of the pan, place it on top, and flip the whole thing over in one motion.

10. 10

    Wait 5 or 6 seconds, then carefully lift off the pan.

11. 11

    To finish, sprinkle with the remaining half of the Herbes de Provence.