Hello friends,
Today, we’re going to get a little creative while staying completely in season. I’m excited to share a vegetarian recipe that’s easy to make and incredibly delicious. I’m sure you’ll love it!
Here is my endive, Comté, and walnut tarte tatin!
Why this recipe today?
Well, my response is, « Why not??? » While it might not be the first vegetable that comes to mind, endives are a fantastic choice for winter. There are so many delicious things we can do with them!
This recipe is dedicated to my partner De Buyer, and I’m thrilled to share it with you today as well!
Endive is fantastic in winter!
Chicory, often referred to as escarole, is a leafy vegetable known for its slightly bitter flavor and remarkable versatility in cooking.
Its origins are fairly recent: it is believed to have emerged in the 19th century in Belgium when a farmer discovered that chicory roots, kept away from light, produced tender, pale shoots. This cultivation technique, known as forcing, is still used today.
Chicory production expanded across several European countries, especially in France, where it remains one of the world’s leading producers. The most renowned regions are in the north of the country, particularly in Hauts-de-France, where the climate and agricultural expertise are ideal. Chicory is also grown in the Netherlands and Germany.
Nutritionally, chicory is packed with benefits. Very low in calories and high in water content, it promotes hydration and satiety. It provides fiber that aids in digestion, as well as vitamins B and C. Its potassium content supports proper muscle function, making chicory an excellent addition to your daily diet.
Chicory recipes already featured here
I have plenty of ideas for you! Here they are:
The baked endives: prepared with a rich béchamel sauce, ham, and a generous layer of melted cheese. I just adore it!
The autumn salad with endives: a vibrant bouquet of colors and flavors that will delight you!
Also, my lamb’s lettuce and endive salad: packed with nutritious ingredients to help you load up on vitamins.
Let’s return to our recipe: the choice of dough
In my view, you have two options here: puff pastry (my preference) or savory shortcrust pastry.
If you choose puff pastry, I recommend my quick puff pastry, which I’ve detailed in this recipe. If you’re feeling adventurous, the “classic” puff pastry is a great choice as well! I know some may opt for store-bought puff pastry for convenience, but if you haven’t yet tried my quick puff pastry, now is the perfect time! You’ll be pleasantly surprised!
What to do with leftover puff pastry
Once you’ve rolled out your dough, cut a disk measuring 25-26 cm to fit into the mold, and you will have some dough scraps left over.
Stack the scraps carefully without rolling them into a ball, as that will ruin their flakiness. Roll out the scraps and fold them like a « portfolio” (fold one-third of the dough towards the center, then fold the other third over it).
Depending on the amount of dough, you might be able to make another tart. Or, as I often do, roll it out again, sprinkle with grated Gruyère cheese and sesame seeds, then cut into strips to make savory puff pastries for your aperitif. Bake at 400°F (200°C) for 10-12 minutes, and you’ll enjoy these tasty treats!
Quality ingredients for a versatile recipe
This recipe requires relatively few ingredients, so it’s essential to use high-quality items. I get my endives from a local greengrocer and the Comté from my cheesemonger!
However, you can adapt this recipe based on what you have on hand or your personal preferences. You can substitute the Comté with Beaufort, Abondance, Gruyère, or even goat cheese or Brie. As for nuts, walnuts are fantastic for this recipe but hazelnuts or almonds will work wonderfully as well.
How to make a stunning pie
Here are my tips for achieving a beautiful endive, Comté, and walnut tarte tatin.
After roasting the endives, cut the roasted halves into quarters and pack the quarters tightly together. This way, you’ll create a visually appealing result.
Necessary utensils:
A mixing bowl,
A spatula,
A baking mat,
A rolling pin,
A paring knife,
A 28 cm (11-inch) frying pan,
And a 24 cm (9.5-inch) mold.
There you have it! Are you eager to give it a try?
Let’s head to the kitchen, put on our aprons, and start making my endive, Comté, and walnut tarte tatin!
The recipe, Chef!
Endive, Comté, and Walnut Tarte Tatin
( Vote !) 
Loading...Ingredients
- Quick Puff Pastry
- 200 g of flour
- 170 g of very cold butter
- 1/2 teaspoon of salt or 2 g
- 1 teaspoon of white vinegar
- 100 g of water
- Filling
- 5 medium endives
- 3 tablespoons of olive oil
- 1/2 teaspoon of salt
- 4 cloves of garlic
- A few sprigs of thyme
- 100 g of brown sugar
- 30 g of butter
- 3 tablespoons of wine vinegar
- 50 g of grated Comté
- 30 g of walnuts
Instructions
Quick Puff Pastry
Put your ingredients in the freezer for a good 5 minutes.
Quickly mix the flour, water, vinegar, and salt in a mixing bowl.
Add the butter cut into cubes and mix quickly; your butter cubes should remain “in blocks.”
Place the dough on a floured work surface (or ideally on a baking mat).
Flatten the dough with a rolling pin to form a rectangle measuring 15 cm by 45 cm.
Fold the right third of the dough over the center, then the left third until you have a square.
Turn the dough a quarter turn. Roll out the dough to form a rectangle of about 15 cm by 45 cm. Fold the right third of the dough over the center and then the left third.
Repeat two or three times. You can lightly flour each turn to prevent the butter from sticking to the rolling pin.
Wrap in plastic wrap and refrigerate for at least one hour before using.
Filling
Clean the endives and cut them in half lengthwise.
Heat the olive oil in a skillet and place your endives cut side down in the skillet.
Salt and add the thyme and the peeled garlic cloves cut in half.
Cook over medium heat for about fifteen minutes.
At the end of cooking, transfer the endives and garlic to a plate.
Remove the thyme sprigs from the skillet and add the brown sugar.
Cook over medium-high heat to make a caramel.
Deglaze with the vinegar and then add the butter. Mix well and pour into your mold.
Preheat your oven to 190 degrees.
Cut the half endives in half lengthwise.
Place the quartered endives in the mold, cut side down. Add the garlic pieces.
Sprinkle with grated Comté cheese and roughly chopped walnuts (you can save a few walnuts for decoration).
Cover with the pastry.
Bake for 30 to 35 minutes.
When you take it out of the oven, wait 5 minutes then turn the endive Tatin onto a plate.
Enjoy!
No Comments