Endives Tarte Tatin with Roquefort and Walnut Crumble
Roquefort
25 min
20 min
4 people
Ingrédients
1 shortcrust or puff pastry
4 endives
100 g Gabriel Coulet Roquefort
50 g walnut kernels
30 g of butter
1 tbsp. honey
1 tbsp. balsamic vinegar
Pepper
Les étapes
de la Recette
Cut the endives in half and fry in a pan with the butter. Add the honey and leave to caramelise for a few minutes. Deglaze with the balsamic vinegar and leave to stew gently.
Crumble the Roquefort into a bowl, add the chopped walnuts and mix.
Arrange the caramelised endives in the base of a tart tin (domed side down). Sprinkle with the Roquefort-nut mixture, then cover with the puff pastry, tucking the edges inside.
Bake at 180°C for 25 to 30 minutes, until the pastry is golden brown.
Turn the tart out onto a plate, add a little Roquefort and walnuts on top and serve warm with a green salad.
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