Endive and Chavignol Tarte Tatin

Where the calories come from

4 servings

1
Cut the endives into quarters lengthwise.
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
In a cake pan, pour the other half of the melted butter and sprinkle with the tablespoon of sugar.
4
Preheat the oven to 200°C (400°F).
5
Arrange the endive quarters in a rosette pattern at the bottom of the pan (with the hearts in the center).
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
Cover with the puff pastry, tucking the edges of the dough between the pan and the endives.
8
Bake for 20 minutes; the pastry should rise and turn a nice golden color.
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
Wait 5 or 6 seconds, then carefully lift off the pan.
11
To finish, sprinkle with the remaining half of the Herbes de Provence.

One serving of this recipe has 455 kcal, 11 g protein, 35 g carbs and 29 g fat. The recipe makes 4 servings. Allow 65 min in total.

Allow 65 min in total: 25 min prep and 40 min cooking.

Protein provides 10% of the calories (11 g per serving), below the 20% threshold for a high-protein recipe.

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