Filter
Reset
Sort ByRelevance
Ellen
Tarte tatin of chicory
Puff pastry pie with carmalized chicory and cardamom.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Cut the stalk endive lengthwise in half and remove the hard white core and the bottom.
-
Place the cake pan on low heat and let the butter melt with the sugar and the cardamom.
-
Spoon the chicory with the butter-sugar mixture in the tartlet and sprinkle with salt and pepper. Turn off the heat.
-
Place the chicory with the convex side down in the tart mold. Put the puff pastry over it and press it well. Fry in 35-40 minutes until golden brown and done.
-
Allow the cake to cool for 5 minutes and turn with a plate. Do not wait too long to serve now that the bottom is still crispy. Bon appétit! .
Blogs that might be interesting
-
55 minSide dishfresh coriander, garlic, white peppercorns, dark brown sugar, fish sauce, frozen giant prawn, vegetable oil, lime,ross dobson's thai garlic shrimp
-
45 minSide dishred fruit vinegar, dry white wine, pineapple, nutty, Red pepper, Red onion, honey, fresh fresh mint,pineapple mint chutney
-
85 minSide dishchicory, shallots, fresh Italian spice mix, limes, olive oil, smoked salmon fillet, dried to, fresh cream cheese with herbs,marinated chicory with salmon cream
-
30 minSide dishcranberries, raspberries, sugar, fresh ginger, clove, orange, butter, pears, lemon,pears with cranberry sauce
Nutrition
190Calories
Sodium5% DV110mg
Fat20% DV13g
Protein6% DV3g
Carbs5% DV15g
Fiber4% DV1g
Loved it