We’re back with a comforting fall dish that will tempt your palate and brighten your autumn evenings.

Portions: 4-6 | Prep time: 40 minutes | Cooking time: 20 minutes

Ingredients

• 6 endives
• 150 g fresh goat cheese
• 1 puff pastry sheet, thawed
• 50 g butter
• 30 ml (2 tablespoons) of mild honey from Le petit rucher du Nord
• Salt and pepper, to taste
• Some fresh thyme sprigs

Instructions

1. Preheat the oven to 200°C (392°F).
2. Wash the endives and cut them in half lengthwise. Remove the tough core from each endive to avoid bitterness.
3. In an ovenproof skillet, melt the butter over medium heat. Add the honey and stir until well combined with the butter.
4. Place the endive halves in the skillet, cut side down. Sauté them lightly for about 5 minutes. Season them with salt, pepper, and a few sprigs of fresh thyme.
5. While the endives are browning, roll out the puff pastry on a lightly floured surface to a circle slightly larger than the size of the skillet.
6. Spread the fresh goat cheese evenly over the puff pastry.
7. Once the endives are browned, carefully flip them using a spatula so that the cut side is now facing up in the skillet.
8. Place the puff pastry with the goat cheese over the endives in the skillet, tucking the edges slightly inside the skillet.
9. Bake the skillet in the preheated oven for about 25 to 30 minutes or until the pastry is golden brown and the endives are tender.
10. Remove the tarte tatin from the oven and let it cool slightly for a few minutes.
11. Place a large serving dish over the skillet, then carefully flip the tatin to unmold it. Ensure that the caramelized side of the endives is facing up.
12. Serve your Goat Cheese and Caramelized Endive Tatin while still warm, accompanied by a green salad for a delicious and balanced meal.

Enjoy!

J u l i e  Z y r o m s k i — Gastronome

• 514.592.4508
• vinszyromski.com
• juliezyromski.com
• petitecachee.com

Follow me on Instagram @jzyromski

More from this author by clicking on her photo below